Pickled Pink Turnip

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.

• 2 lbs (1kg) turnips or dikon radish
• 1 beet, raw or cooked, peeled and cut in slices
• 3-4 garlic cloves, cut into slices
• 1 T whey
• 2 ½ T sea salt
• 1t or more chili powder (optional)
• water as necessary to cover

Method:
Peel the turnips, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks. It uses the same bacteria that are used in yogurt. The garlic will cause a strong smell, if you find it offensive don’t use garlic. These taste great and are good with fried rice, kebabs, curry and just as a snack. Drink the left over water and save some for your next batch of pickles.