Pickled turnips (Lift)
You will find pickled turnips, with their addictive salty vinegary taste, crunchy texture, and deep
pink colour (from the purple beets) at every Middle Eastern restaurant. They are the perfect
balance to your favourite falafel and shawarma sandwiches. They are easy to make, and are
ready to eat within a week. Try them with garlic and chili peppers for an extra kick!
Ingredients
- 2 Mason jars (1 Liter in size)
- 6-8 medium size turnips, peeled and cut into thin strips
- 3 small purple beets, peeled and cut into strips
- 4 cups filtered water
- 2 cups white vinegar
- 2 tablespoons of course sea salt
Instructions
- Remove the skin from the turnip and beetroot, and cut them into thin strips.
- Heat a medium saucepan over medium-high heat with the salt, vinegar, and water in it.
Bring it to a light boil to make sure the salt is all dissolved. Remove from the heat and let
it cool to room temperature.
- Place a small handful of the beets in the bottom of each jar, then a layer of turnips,
alternating layers until the jars are filled. You can mix them together rather than
layering if you prefer.
- Pour the salted brine from step 2 into the jars until the beets and turnips are completely
covered. Seal the jars and leave them at room temperature for one week. You will see
the turnip gradually become pink until it looks the same as the beetroot. Unopened, the
jars will last up to 8 weeks in the pantry. Once opened, keep them in fridge.
