Turnip Pickles Lebanese Style Recipes

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

PICKLED TURNIPS

Steps:

• In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
• Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
• When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.

TURNIP PICKLES LEBANESE STYLE

Steps:

• Wash turnips well, peel dark spots, slice off top and base.
• Cut turnips and beetroot into slices.
• Bring water to a boil then add sugar and salt.
• Stir till they dissolve.
• Cool.
• Place turnip as layers in sterilized jars.
• Place beetroot between turnip layers.
• Add water over till it covers them.
• Close jars well, leave for 20 days before use.

LEBANESE-STYLE PICKLED TURNIPS

Steps:

• Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.