Hey everyone!
Did you know that those pink pickles you get at Mediterranean restaurants are actually turnips? Well, I freaking love those things so I decided to give my try at Arabic Pickled Turnips. In ten days, I will tell you how they turned out. If its good, we will now know what to do with turnips!
If anyone wants to experiment with me, here is the recipe (from ABC.com):
Arabic Pickled Turnips
makes 1 pint
Ingredients
1 large beet
4 small turnips (or 3 medium-size turnips), quartered
1 beet quarter, cooked
2 to 3 slivers garlic clove
2 to 3 sprigs young celery leaves
1/2 cup white vinegar
1/2 cup water
1 tbsp. coarse salt
Preparation
Boil 1 beet in water until tender; peel, cool, quarter and set aside. Drop quartered turnips into boiling water for 2 to 3 minutes. Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter, 2 to 3 slivers of garlic clove, and 2 to 3 sprigs young celery leaves. Combine and bring to boil water, vinegar, and salt. Fill jar with vinegar mixture, seal and store in warm place 10 days, then ENJOY!
Arabic Pickled Turnips
makes 1 pint
Ingredients
1 large beet
4 small turnips (or 3 medium-size turnips), quartered
1 beet quarter, cooked
2 to 3 slivers garlic clove
2 to 3 sprigs young celery leaves
1/2 cup white vinegar
1/2 cup water
1 tbsp. coarse salt
Preparation
Boil 1 beet in water until tender; peel, cool, quarter and set aside. Drop quartered turnips into boiling water for 2 to 3 minutes. Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter, 2 to 3 slivers of garlic clove, and 2 to 3 sprigs young celery leaves. Combine and bring to boil water, vinegar, and salt. Fill jar with vinegar mixture, seal and store in warm place 10 days, then ENJOY!
BTW - Plain boiled turnips are a delicious snack! Who knew?
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