middle_eastern_pickled_turnips
Middle Eastern Pickled Turnips
Ingredients:
- 3 cups water
- 1/3 cup Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 pounds turnips , peeled and cut into 1/2 inch thick batons
- 1 small beet , cut into 1/2 inch thick batons
- 2 cloves garlic , roughly chopped
Directions:
In a medium sized pot, add the water, salt and bay leaves. Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes. Let cool completely then add the vinegar.
In a large container with a tight fitting lid, add your turnips and beets. Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
Pour the liquid into the container. Let sit for 5 days. Before serving, they are best refrigerated. The pickles are usually good for about a month.
middle_eastern_pickled_turnips.txt · Last modified: by court