Ingredients for Turnip Pickles Lebanese Style
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How to Make Turnip Pickles Lebanese Style
- Wash 1 kg of turnips thoroughly. Peel off any dark spots and slice off the top and base.
- Cut the turnips and 500g of beetroot into thin, even slices (about 1/4 inch thick).
- In a large saucepan, bring 1 liter of water to a boil. Add 200g of sugar and 50g of salt.
- Stir the mixture continuously until the sugar and salt are completely dissolved.
- Remove the saucepan from the heat and allow the brine to cool completely.
- Sterilize your jars by boiling them in water for 10 minutes. Let them air dry completely.
- Layer the turnip and beetroot slices in the sterilized jars. Begin with a layer of turnips, followed by a layer of beetroot, and repeat until the jars are full.
- Carefully pour the cooled brine over the vegetables, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Securely tighten the lids on the jars. Store in a cool, dark place for at least 20 days before enjoying. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
604 g
Sugar
134g
Fat
0g
Carbs
15g
