Achar lefet

Achar lefet

Pickled turnips

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
80g rock salt
1kg small white turnips
1 small beetroot
1 garlic clove, peeled and cut in half lengthways
250ml white vinegar

Method

  1. Put the salt in a saucepan with 500 ml water. Bring to the boil, stirring until the salt has dissolved. Cool.
  2. Peel the turnips and cut into quarters or sixths. Peel the beetroot and cut into thick strips.
  3. Pack the turnips in a large sterilised jar, placing the beetroot strips and garlic between the layers.
  4. Stir the vinegar into the cooled brine and pour over the turnips. Remove the air bubbles by inserting a fine skewer down the sides of the jar. Seal with a glass or plastic lid; if using a metal lid, place a doubled piece of plastic wrap over the top of the jar before securing the lid.
  5. Leave in a cool place for at least 3 weeks before opening. Once opened, store in the refrigerator. Unopened pickles will keep in a cool, dark place for up to 3 months.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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