Pickled Turnip (Lift Makbouse)

1. 1

   Blanch turnips in boiling water and then peel them.

2. 2

   Peel the beetroot.

3. 3

   Wash the turnips and beetroot well and slice into quarters.

4. 4

   Place in a large sterile glass jar with the hot pepper.

5. 5

   Cover with the pickling solution and seal with an airtight lid.

6. 6

   Let set at least 10 days before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.