Pink Pickled Turnips

Anissa Helou

Makes 1 quart

Ingredients

1 small red beet, trimmed, peeled, quartered

1 red chile (such as Fresno),halved lengthwise (optional)

1 pound small turnips, trimmed, peeled, quartered

1/2 cup red wine vinegar

2 tablespoons kosher salt

1 teaspoon sugar

Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.

Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.

Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.