I posted a recipe for paleo wraps a few weeks ago and said that I would be posting a recipe for my paleo chicken shawarma wraps later. I’m actually going to post 2 recipes today because the two go together. If you like to eat pickled things, you may be familiar with pickled turnips. These are quite popular in
Middle Eastern cuisine. It doesn’t really take any time to make them, but you do have to wait about a week for them to be pickled enough. The longer you let them pickle, the pinker they become. I made these pickled turnips because I wanted to eat them with some chicken shawarma.
I know technically vinegar isn’t really paleo and I think it’s one of those grey areas of paleo, but I do use it in my cooking as there aren’t any bad health effects from it. In this recipe, I used some white vinegar and coarse sea salt. Once the pickles are done, you can choose to eat the pickled beets or ignore them. They taste really good though!!
- 500 g white turnips
- 1 small beet about 125g
- 2 cloves garlic
- 375 ml water
- 40 g coarse sea salt
- 170 ml white vinegar
- Heat 1/2 of the water and add the salt. Stir until all of the salt is dissolved. Let cool to room temperature.
- Peel the turnips and beet. Cut them into 1cm sticks. Peel and mince the garlic.
- Add half the turnips, beet and garlic into a large pickling jar. Repeat until all of the veggies are added. Pour the salt brine over the veggies and add the rest of the water. Add the vinegar and tightly close the lid.
- Place in the refrigerator and let pickle for at least 5 days. *They taste stronger after 7 days. They'll keep good in the fridge for about 1 month.
Buy the equipment used here:
Bormioli Rocco Fido Clear Jar, 67.75 Oz.