lebanese pickled turnips
prep time
total time
recipe type: savoury
cuisine: lebanese
serves: lots!
  • ½ kg white turnips (peeled)
  • 2 small baby beetroot (peeled)
  • 3 cloves garlic (peeled)
  • 1 small chilli (pierced in several places)
  • ¾ cup white vinegar
  • ¾ cup water
  • 4 teaspoons coarse salt
  1. Cut turnips and beetroot into 1 cm thick batons (like thick cut chips or fries). Pack in a jar with the garlic cloves and chilli. Mix the vinegar and water; add salt and stir until dissolved. Pour over the turnips and beetroot. Cover with the lid and refrigerate for three days. Stir, rotating the vegetables in the jar. Refrigerate for three more days, then eat. They will last a month in the fridge.
Recipe by quinces and kale at http://quincesandkale.net/recipes/turnips/