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Pickled Parsnips takes only minutes to prepare. The gorgeous hue... the addition alf a few slices of red beets

Easy Pickled Turnips – Lebanese Style

Delightful little pink Middle Eastern Pickles – great crunch… fabulous punch of color!

An important side dish for a Middle Eastern meal.
Pickled Parsnips takes only minutes to prepare. The gorgeous hue… the addition alf a few slices of red beets
This simple recipe adds a pungent note to flavorful, spiced foods.

Pickled Parsnips takes only minutes to prepare. The gorgeous hue... the addition alf a few slices of red beets

Ingredients

1 medium turnip, about 1  ¼ pounds

1 medium garlic clove, peeled, thinly sliced

1 cup white vinegar

¾ cup filtered water

1 teaspoon black peppercorns

4 teaspoons pure cane sugar

½ small red beet, scrubed, ½” wedges

one pinch sea salt

Instructions

1

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.

2

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.

3

Pour over the tunips and garlic.
Cool, then cover and refrigerate until crunchy and well marinated.

4

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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