Preserves and pickles
ChefAmir Youssef
Pickled Turnips
Pickled turnips, or kabees el lift, made with an easy homemade recipe and a delicious result. Turnips are one of the tastiest vegetables to pickle, and they are especially good served alongside different dishes, especially mujaddara and a bowl of ful medames.
Ingredients
Start here, then move straight into the method.
- 1 kilogram medium turnips
- 1/4 cup coarse or regular fine salt
- 2 tablespoons sugar
- 1 medium beetroot
- 1 liter water or 4 cups
Method
Follow the cooking sequence without leaving the page.
- Wash the turnips and beetroot well with water until all dirt and dust are removed.
- Place the water, salt, and sugar in a pot over the heat and let it boil for only 5 minutes.Timers: 5 min
- Let the water cool completely. Meanwhile, cut the turnips and beetroot, leaving the skins on, and pack the turnip pieces into a glass jar suitable for pickling with a tight-sealing lid. Distribute the beetroot pieces between the layers of turnips.
- Add the fully cooled water until everything is covered, and you can add 2 tablespoons of lemon juice on top if desired.
- Close the jar tightly and leave it for 15 days before opening and using.
- Note: Leaving the turnips unpeeled helps the pickle keep for a longer time
- Adding lemon juice is optional
- Also from Amir's delicious recipes, try Eggplant Moussaka with Meat
- Also from Amir, here is the method for Oven-Grilled Chicken
- Click on the image to make the tastiest Rice Mujaddara which is super delicious with pickled turnips
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Eggplant Moussaka with Meat
- Oven-Grilled Chicken
- Rice Mujaddara
