Red Roots Pickles

I tasted some 30 years ago some turnips that were pickled and I couldn’t figure out how they were red when turnips are white. After some years I discovered the secret of using beet juice (or cut beets in the water) and that does the trick.

So if you enjoy pickles take some turnips and use chaat masala, water, salt, and vinegar with a touch of sugar – add star anise, (cardamom optional) chili peppers and you are there in one day. You can adjust the sourness by using less vinegar and more sugar.

Sweet: 100% water, 70% vinegar, sugar 40% and 5% salt.
Sour: 100% vinegar, 40% water, 4% salt.

img_0378 img_0404 img_0693