After two freezes (and snow!) this winter, I’m grateful to see the first signs of spring starting to appear. The very first blooms that “turnip” — even before the trees sport their glossy spring green new leaves — are mostly pink. If you pay attention, you’ll see these early pink signs of spring everywhere — azaleas, redbuds, roses, japanese magnolias, lorapetalum.
Azaleas and Japanese magnolias
Lorapetalum and Peggy Martin roses
Redbuds
Soon, Houston will be ablaze in color. It’s a magnificent show I look forward to every year. Spring hopes eternal.
To celebrate this pink spring awakening, I made a batch of bright pink pickled turnips — they often “turnip” as a bright pop of color on plates in middle eastern restaurants. On a recent trip to the farmers market, I came across ginormous turnips that had just fallen off the proverbial turnip truck:
The one I brought home was just shy of two pounds. For context, here it is next to a quarter:
Whoa
Fun fact — if you leave your turnip sitting around long enough, it will sprout a miniature forest of turnip greens:
I am tickled pink by these neon bright pickled turnips and how easy they are to make. I would never “turnip” my nose at them.
- 3 cups water
- ⅓ cup kosher salt
- 1 bay leaf
- 1 cup distilled white vinegar
- 2 large turnips, peeled and sliced into ½" thick batons
- 1 small red beet, peeled and cut into ½" thick batons
- 2 cloves garlic, thinly sliced
- 2 cayenne chilis (optional)
- Sprig of dill (optional)
- Heat 2 cups of water in a small saucepan over medium heat. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool, then add the vinegar and the remaining 1 cup of water.
- Place the turnips, beets, and garlic (and cayenne and/or dill, if using) into a large glass jar, then pour the brine, including the bay leaf, over them. Cover and set aside at room temperature for 2-3 days, then refrigerate until ready to serve.
The pink show starts immediately
After a few days, the pickled turnips are ready, willing, and pink
Think pink!
Never had these but now I’ve got to try them.