How to Make Pickled Turnips

Ingredients

• 2 kilo turnips
• 2 beets for color
• Boiled then cooled water, about 1.5 liters or as needed
• Coarse or regular salt, 1/2 cup
• 2 garlic cloves - optional
• 1/4 cup white vinegar
• Hot red or green pepper - optional
• Note:
• You can taste the salted vinegar water... if you want to add more salt, add a little and stir before pouring the salted vinegar water over the jar.
• You can serve the pickles with many dishes, and one of the tastiest is Bulgur and Lentil Mujaddara or Muhammara

Method

1. Cut the turnips and beets as desired and place them in a sterilized jar
2. Mix the water, salt, and vinegar until the salt dissolves and pour the mixture over the turnips in the jar to fully cover them.... Do not fill the jar to the top to prevent the brine from boiling over and spilling out
3. Seal the jar tightly and leave it closed for a few days (about 10 to 14 days) until the turnips begin to mature and are ready to eat
4. Dalida Zaiter