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Friday, September 6, 2013

Kabees El Lift: Pickled Turnips

I'm a huge fan of pickles in general, but Lebanese style pickled turnips are by far my favorite. They are a delicious staple on any Middle Eastern menu and are perfect for dinner parties because of their gorgeous beet infused hot pink color. Serve them as a condiment, in sandwiches (they are the best with chicken) or along side a cheese tray. 

They are quick and simple to make and taste delicious.

This recipe came from Um Nazih, a woman who works for our family.


6 small or 3 large turnips (peeled and sliced into French fry like pieces)
1 large or 2 small beets (peeled and sliced like turnips)
3 cups distilled white vinegar 
9 teaspoons kosher salt
4 cups water
1/4 cup sliced garlic


• Clean jars (pour boiling water over them after thoroughly cleaning with hot water and soap).
• Peel and slice turnips and beets. Be weary of what you wear (no white) as the beets stain.
• In a large bowl add water, vinegar and salt. Stir well.
• In the jars, add the chopped garlic and then alternate layers of beets and turnips (you want more turnips than beets). You may choose to use 1 very large container, or several smaller ones. 
• Fill jar to the brim with the vinegar water solution, place lid and give a gentle shake to get the beet juice flowing.
• Place in refrigerator for ten days. You will notice they're color will turn a vibrant pink. 

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