Overwhelmed with what to do with the beautiful turnips in your veg box and unsure of what to do with them. Here's a brilliant pickling method for you and we promise you will love them, once pickled you can add them to salads, pop them in to an awesome falafel wrap (recipe coming soon) and work really well with lamb too.
1 small beetroot
100ml of cider vinegar
1 tsp sugar
3 cloves of garlic
1tsp white mustard seeds
Peel skins off the turnips and beetroot if a bit rough, otherwise can be left on. Cut in to small chunks. Place all the other ingredients in a large pan and bring to the boil.
Add the turnips and beetroot in to the sterilised jar, and then pour in the pickling liquid. Screw on the lid tightly and let it cool. This can be kept for about a month in the fridge.