One of the favourite condiments found at falafel and hummus shops has got to be pickled beetroot and turnips. These are super-easy to make and will add some festive colour to your Hanukkah table. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.
- 700 g turnips, peeled and sliced
- 700 g beetroot, peeled and sliced
- 2 T sugar
- 1 litre spirit vinegar
- 2 cups water
- 1 t salt
1. Fill a sterilised 2-litre jar with the turnips and beetroot.
2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.
Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana