Pickled Turnip Lift Makbouse Food

MIDDLE EASTERN PICKLED TURNIPS

Steps:

• In a medium sized pot, add the water, Kosher salt and bay leaves.
• Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
• Let cool completely then add the vinegar.
• In a large container with a tight fitting lid, add your turnips and beets.
• Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
• Pour the liquid into the container.
• Let sit for 5 days.
• Before serving, they are best refrigerated.
• The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).

PICKLED TURNIPS

Steps:

• Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
• In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

PICKLED TURNIPS ("TORSHI LIFT")

Steps:

• Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
• In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
• Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
• The pickles should be eaten from within a month to 6 weeks of making.

PICKLED TURNIP (LIFT MAKBOUSE)

Steps:

• Blanch turnips in boiling water and then peel them.
• Peel the beetroot.
• Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.