Iraqi Style Turnip And Beet Pickles - Shalgham Wa Shwandar – a delicious recipe with then, garlic, beets small, water, white vinegar, pickling salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and peel the beets as the outer peel is tough. I prefer to peel the beets under running water to prevent my hands from staining. Of course, you can always use gloves. Peel and half the garlic cloves.
2
When all the veggies are ready, then it's time to layer the pickles. In a large jar, place a couple of garlic and beet slices. Pack in the turnips. I top them off with another couple of slices of beets.
3
Continue until you fill all your jars.
4
Combine the vinegar, water and stir in the salt until it dissolves. Pour the liquid over the turnips, and cover the jars tightly with a nonreactive cap. Close jars, and turn them upside down 2-3 times to allow the color to distribute evenly.
5
These pickles keep very well for 2 weeks unrefrigerated and will last much longer if kept in the refrigerator.
256
kcal
Calories
50
g
Carbs
9
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds turnips small, halved and then sliced, 6 garlic cloves, 2 beets small, 3 cups water, and more.
Yes, Iraqi Style Turnip And Beet Pickles - Shalgham Wa Shwandar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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