Pickled radish and turnips
by priti malhotra
Priti learned to cook under the tutelage of her mother, an excellent cook, who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods that go well with wine. Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.
Here is the easiest recipe to pickled radish and petite white turnips which are in season right now. Adapted from @girlinthelittleredkitchen
1 bunch radish
1 bunch turnips
1 large garlic clove sliced into thin slices
6-10 white peppercorns(optional)
1 cup apple cider vinegar
1 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
Wash and dry the radish and the turnips. Slice them into thin slices. You can use a mandoline if you have one. Thinly slice the garlic. Place the sliced radish, turnips, garlic and peppercorns in a canning jar.
In a small saucepan bring the apple cider vinegar, water, salt and sugar to a gentle boil. Pour it over the vegetables in the jar. Cover with the lid but don’t screw the band on. Let it sit on the counter until it is cool. Now screw on the band of the lid and refrigerate. Best eaten in a few days, but to tell you the truth I’ve enjoyed them the very same evening as well.
Enjoy as a side salad to your lunch or dinner, a punchy topping for your avocado toast or serve as an accompaniment to cheese and crackers.