On a recent trip to the library, one librarian shared that she had been buying (Mediterranean) pickled turnips at a market, and wondered what the "pink" color was from (and if it was healthy). She raved about the taste, so I came home and made some. By the way, I was right on my first guess - the pink is from beets. I sliced my turnips in stick form. The beet and hot pepper are at the bottom of the jar. By the way, I will be making these again using the garlic vs. the chili pepper next. I found a few ways to make them now.
Inklings from the Farmhouse, embracing balance and new beginnings.