Lebanese-style turnip and beet pickles

Prep 20 min
Total 30 min
Plus 1 day pickling time
Makes 4 cups

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Ingredients

3 cups
1/3 cup
kosher salt
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

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