Arabic Pickled Turnips Recipe

1. 1

   Boil beet in water till tender; peel, cold, quarter and set aside:

2. 2

   Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them.

3. 3

   They will have a silky texture.

4. 4

   Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:

5. 5

   1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves

6. 6

   Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt

7. 7

   Fill jar with vinegar mix, seal and store in hot place 10 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.