Egyptian Turnip Pickles

March 11, 2019


Egyptian Turnip Pickles

Adapted from Claudia Roden’s The New Book of Middle Eastern Food


  • 1 lb. small turnips
  • 1 raw beet
  • 3 ¾ cups water
  • 3 tablespoons salt
  • 4 tablespoons white wine vinegar
  • 4 peeled garlic cloves



Peel beet and sliced. Peel turnips and, depending on size, cut in halves, quarters, or even sixths. Pack them together with the beet slices and garlic into a clean jar or jars. Boil the water with the vinegar and salt, cool brine a bit, then pour into jars to cover turnips. Close jar. Store at room temperature for 6 days, then transfer to the refrigerator.



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