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Lebanese-Style Turnip and Beet Pickles

120

  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 cups
*PLUS 1 day pickling time
Lebanese-Style Turnip and Beet Pickles
Chatelaine Triple Tested

Ingredients

  • 3 cups water

  • 1/3 cup kosher salt

  • 2 bay leaves

  • 1 cup white vinegar

  • 1 kg turnips, peeled and cut into french-fry sticks

  • 1 small beet, peeled and cut into french fry sticks

  • 4 garlic cloves, thinly sliced

  • 1 red-hot chili, pepper halved and seeds discarded

Instructions

  • COMBINE cup water with salt and bay leaves in a medium saucepan. Boil until salt is dissolved, min. Cool. Add remaining cups water and vinegar.

  • PACK turnips, beet, garlic and chili pepper into clean large glass jars. Pour brine over vegetables, leaving 1/2-in. headspace in jars. Cover with lids and refrigerate. Serve after 1 day.


Nutrition (per ¼ cup)

Calories 18, Protein 1g, Carbohydrates 4g, Fibre 1g, Sodium 771mg.

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