Pickled Turnips Torshi Lift Food

TORSHI LIFT

Steps:

• Peel the turnips and cut in half.
• Peel the beetroot and slice thinly.
• Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
• Bring the water and the salt to boil and then add the vinegar.
• Pour over the vegetables making sure they are completely covered by the liquid.
• If there is not quite enough liquid add a little more vinegar and brine.
• Seal the jars and leave in the kitchen.
• Ready to eat in 10-12 days.

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 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:

• Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
• Place turnips and beet in sterilized jar.
• Pour in salt water.
• Close jar tightly and leave in a cool, dark place for two weeks.
• Will keep 2-3 months in the refrigerator.

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.

TUNISIAN TORSHI (PICKLED TURNIPS)

Steps:

• Combine lime juice and salt and stir until salt is dissolved.
• Add turnips and stir to coat evenly.
• Cover tightly with foil or plastic wrap and let stand at room temperature at least 3 hours.
• Just before serving, stir in cayenne and cumin.

TORSHI LEFT

Steps:

• Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
• Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
• Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
• Variations
• Put 4 peeled garlic cloves in with the turnips.
• Put 1 or 2 chili peppers in the jar.
• A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.