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Lebanese pickled turnips (From Making the Fall Flavorful, 10/08)

side dishes
Joe George
Prep Time
1 week
Number of Servings
makes 4 servings
6 medium turnips, peeled and sliced
3 beets, peeled and sliced
2 1/2 teaspoons kosher salt
2 jalapenos, sliced
1 cup warm water
1 1/2 cups vinegar

Toss the turnips, beets, and jalapenos in a bowl with the salt, cover with plastic wrap and allow to rest at room temperature for twelve hours. Then transfer the vegetables, and any liquid that may have accumulated, to a large jar or crock. Add the vinegar and enough warm water to cover the vegetables. Cover the vegetable, but not tightly because they may need to burp. Let rest at room temperature for one week.