Lebanese-style turnip and beet pickles

34

PREP TIME

20 min

TOTAL TIME

30 min

Makes

4 cups

* PLUS 1 day pickling time
Lebanese-style turnip and beet pickles


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
  • 1 g,
  • Carbohydrates
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 771 mg.