Lebanese Pickled Turnips
Author: 
Recipe type: Pickle
Prep time: 
Total time: 
Yield: 1 quart jar
 
Ingredients
  • 1 lb. turnips (about 5 or 6 golf ball sized)
  • 1 small beet
  • 4 - 5 sprigs celery leaf, or ½ t celery seed
  • 2 cups water
  • 1 cup vinegar (5% acidity)
  • 2 teaspoon salt
  • 3 - 5 cloves garlic, crushed
Instructions
  1. Peel turnips and beet. Slice into ⅛th inch half-moons.
  2. Pack the turnips, beets, garlic and celery, into a sanitized quart jar layering the ingredients.
  3. Meanwhile, combine the water, vinegar, salt in a sauce pan and bring to a simmer. Pour the hot brine over the veggies completely covering them.
  4. Set aside to cool, then label, date and refrigerate. Wait 3– 5 days before eating. They will keep in the fridge for up to 6 months.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/lebanese-pickled-turnips/