Lebanese-style turnip and beet pickles
By Chatelaine91
PREP TIME
20 min
TOTAL TIME
30 min
Makes
4 cups
* PLUS 1 day pickling time


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.
FILED UNDER: appetizer cocktail party sides