Recipe Index
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Lebanese pickled turnips (From Making the Fall Flavorful, 10/08) |
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| Category: | side dishes |
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| Source: | Joe George |
| Prep Time: | 1 week |
| Number of Servings: | makes 4 servings |
| Ingredients: | 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 |
| Directions: | 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. |
