From Yotam Ottolenghi’s cookbook Jerusalem, who says “this is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavor, perfect for serving with unctuous meats, a tangine, or hummus.”
Ingredients:
10 small or 5 large fresh turnips (2 1/2 lbs) 3 small beets 1 green or red chile, cut into 3/8" slices 3 tender celery stalks, cut into 3/4" slices 1 1/4 cups distilled white vinegar 3 cups warm water fine sea salt
Preparation:
Peel the turnips and beets, halve them if they are not small, and cut them into slices 1/4-inch thick. Place in a large mixing bowl and sprinkle with 1 teaspoon salt. Stir well, cover, and set aside to marinate oernight at rom temperature.
The following day, transfer the vegetables and their juices to a sterilized 1 1/2 to 2-quart jar. Add the chile and celery, followed by 3 tablespoons of salt, he vinegar, and the water. If needed, add more vinegar to fill the jar (two parts water to one part vinegar) to within 3/4 inche of the rim. Seal the jar, shake it gently to dissolve the salt, and place in a well-lit spot. After 3 to 4 days, the pickles should be ready. They will keep somewhere cool and dark for up to one month.