Ingrédients pour Torshi Lift
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Comment préparer Torshi Lift
- Peel 1 kg turnips and cut them in half.
- Peel 500g beetroot and thinly slice it.
- Pack the turnips and beetroot into sterilized jars, alternating layers with 1 head garlic (separated into cloves) and 200g pitted dates.
- In a saucepan, bring 500ml water and 100g salt to a boil. Stir in 500ml white wine vinegar.
- Carefully pour the hot vinegar mixture over the vegetables, ensuring they are completely submerged.
- If needed, add a little more vinegar to ensure all vegetables are covered.
- Seal the jars tightly and leave them in a cool, dark place in your kitchen for 10-12 days.
- Once the 10-12 days have passed, refrigerate your Torshi Lift. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
8g
Fat
0g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Low Protein Healthy Appetizers Canning Salads Condiments Etc Vegetables Asian Middle Eastern Iranian Persian Finger Food Heirloom Historical Holiday Event Low Fat Vegetarian Stove Top Turkish Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Ramadan Inexpensive Low In Something Novelty Taste Mood Equipment Number Of Servings Presentation Technique
