Pink Turnip Pickles

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Because you can't eat a falafel without them, falafels are life, the end. 

Hah...we really do love a good falafel and can tell you that all the best ones we've ever had included these pink turnip pickles that are both strong in flavor and addiciton factor. Crunchy, heady, boldly flavored...everything you would want in something pickly. Make them for your falafels and adorn your mezze platters with them. Swooning will ensue.

4 small turnips or 3 medium
3 thin slices of red beet (or you can do gold beet for holy poop whey didn't we think of this earlier, GOLD TURNIP PICKLES!)
1 tsp salt
2/3 cup water
2/3 cup white wine vinegar
1 bay leaf
5 cloves

Peel the turnips and dice them into cubes, about 3/4 inch. Place them in an airtight container with the beet slices and sprinkle them with salt. Mix them up and  let them sit a room temperature for about an hour.  Heat the vinegar, eater, bay leaf and cloves until they come to the boil.  Remove  from the heat and pour the mixture over the turnips, pushing the turnips down so they are covered with the vinegar mix. Seal the container and leave them on the counter to come to roon temperature, then put them in the fridge.

The turnips are ready to eat the next day but will just get better and better over time. They last up to 2 weeks once they are opened, and a month unopened. You can also process them in a water bath for canning so that they last a good long time and you can give them as a gift. Here's an idea - homemade falafel mix packets with a jar of these. Wow, you're an awesome friend!!

Makes noshes for 4-6.