Pancar turşusu, pickled beetroot, is a familiar jar on the Turkish table. The beetroot is preserved in a vinegar brine, so its natural sweetness and earthy flavour come with a pleasant sharp tang. This Melis jar shows deep ruby-red beetroot pieces behind clear glass, and its label names the product in German, French and Dutch as beetroot in brine and in vinegar. The lid carries the brand's "Est. 1992" mark.
Serving it is easy. Drain the pieces and add them to green salads or grain salads, layer them in sandwiches and burgers, or put them out as part of a meze spread beside hummus, yoghurt dips and warm bread. Beetroot and yoghurt are a classic pairing: chop the pickle and stir it into thick strained yoghurt with a little garlic for a bright pink dip. It also cuts through the richness of grilled meat, meatballs and fried foods.
Keep the unopened jar in a cool, dry cupboard away from sunlight. After opening, keep the beetroot covered by its brine in the fridge and use a clean fork each time. Always read the label on the jar for the exact ingredients, allergens and best-before date, as the recipe can change.