I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

July 2, 2011

Lebanese Pickled Turnips (p. 282)

It seems fitting for me to pickle things during my pregnancy. Right? So pickled turnips, here we come.

The part that always makes me nervous about pickling things is the sterilization -- it's so easy for things to go wrong. I followed directions to a tee, boiling water and pouring it into the jar and letting it sit for 10 minutes. I also topped the lid into the remaining of the boiling water during the ten minutes.

After that, this recipe is stress free. I cut up large pieces of turnips and beets to be layered into the jar.

Then just add salt and a mixture of vinegar and water and close the jar tightly. Flip the jar every few days to re-distribute the salt. 

The pickles are ready to eat in 7 to 10 days, or can be kept longer if refrigerated. 

They become an amazing pink color, and are actually pretty tasty. 

I think I'll bring them to a 4th of July cookout on Monday to add some festive color to our eats.

turnips -- $3.27
beet -- $.92
Total Cost of Lebanese Pickled Turnips: $4.19
($.42 per serving)

1 comment:

Thanks for dropping by! Love, Katrina.