Easy Pickled Turnips – Lebanese Style
Delightful little pink Middle Eastern Pickles – great crunch… fabulous punch of color!
This simple recipe adds a pungent note to flavorful, spiced foods.
Ingredients
Instructions
Peel turnip, cut into batonnets; long rectangular shape (about 2 1/2″long x 1/2″ thick.)
Add to a medium-large glass bowl with the garlic.
Heat remaining ingredients (vinegar through salt) in a non reactive pot to fit.
Bring to a boil, turn down to a simmer and cook, stirring to dissolve the sugar – 2 minutes.
Pour over the tunips and garlic.
Cool, then cover and refrigerate until crunchy and well marinated.
Stays for up to 4 weeks refrigerated.
See BLOG for many photos and more how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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