Egyptian Turnip Pickles
Egyptian Turnip Pickles
Adapted from Claudia Roden’s The New Book of Middle Eastern Food
Ingredients:
- 1 lb. small turnips
- 1 raw beet
- 3 ¾ cups water
- 3 tablespoons salt
- 4 tablespoons white wine vinegar
- 4 peeled garlic cloves
Instructions:
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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