Pickled Turnips ~ Syria & Lebanon

[Twitchin Kitten]

These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.

Turnip Pickles
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*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.

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