Turnips - Who Knew? (after 10 days)

Well, it has been ten days since I started pickling my turnips (Arabic style). I have t say, it has been worth the wait! These pickles are awesome, but only for those who love spicy food. I decided to make a basic Mediterranean salad with my pickles. Mmm! This is a great, light salad. Here is the recipe:

Mediterranean Salad with Pickled Turnips
serves 4-6

Ingredients
Dressing:
salt and pepper to taste
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed in garlic press
1/2 tsp sugar
1 tsp dill weed

Salad:
1 head of Roman lettuce, chopped
1 cucumber, sliced
1 tomato, diced 1/2 red onion, thinly sliced
1-2 cups crumbled feta cheese (omit if you are vegan)
Your Arabic Pickled Turnips (click here for the recipe)

Preparation:
Mix olive oil, lemon juice, garlic, dill weed, sugar, salt and pepper in a bowl. Set salad dressing aside.

Chop lettuce, peel and slice cucumbers and thinly slice red onion. Toss together in a salad bowl with feta cheese. Dice tomato, set aside in a separate bowl.

Prepare each salad bowl with salad, top with tomatoes and 5-10 pickles (depends on your taste). Mix salad dressing again and drizzle over the salad. Serve immediately and ENJOY!

With those leftovers and some chicken, you can make Mediterranean Wraps for lunch the next day!

Turnips - Who Knew? continued

The Arabic Pickled Turnips 24 hours later. Such a great color!

Turnips - Who Knew?

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!

BTW - Plain boiled turnips are a delicious snack! Who knew?