PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Turnip Pickle No. 1
This first turnip pickle half-cooks the slices before they go into brine, then lets a small beet stain the jar pink. The delayed splash of vinegar gives it a second layer of sharpness a few days in.
Prep 25 min · Cook 10 min · Total 35 min · Difficulty: easy
Servings
14
Ingredients
3 kg
turnips
1
small beet
salt — for a brine strong enough to float an egg
vinegar — added after four days
Method
1
Peel the turnips but leave a little blush at the top, then cut them into thin pieces. Boil them briefly, only 5 to 10 minutes, and leave them in the cooking water until cool.
2
Pack the cooled turnips into a jar with a peeled beet cut into quarters so the colour spreads through the pickle.
3
Cover with strong brine, using the old floating-egg test, then wait four days before adding the vinegar. Taste after about ten days.
Notes
The beet is here for colour as much as flavour; the page explicitly uses one small beet cut into quarters.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.