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)