Turnip pickles Lebanese style Recipe #73215
In response to a request. These are great with a Falafel and a beer!
by Nat Da Brat
35 min | 20 min prep
2 jars
- 1 kg small turnip
- 1 small beetroot
- 2 tablespoons sugar
- 1/4 cup coarse salt
- 1 liter water
- 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.
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5 stars