Here’s my farmers’ market version of the ubiquitous pickled turnip condiment found at falafel and hummus shops. Use pearly white, small Japanese turnips, their tops, and a few young red beets that dye everything in the jar deep magenta. Chioggia (candy-striped) beets will impart a paler pink tint. If you have large turnips, peel and blanch them, as you do the beets in this recipe, and slice them. This is my favorite cool-weather pickled accompaniment to chopped chicken or duck livers and is always part of an array of sours on a mezze table.
Yield: 1 quart
