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