Lebanese-Style Turnip And Beet Pickles
134
- Prep Time20 min
- Total Time30 min
- Makes4 cups
Add these turnip and beet pickles to savoury charcuterie boards during entertaining season—the acidity balanced out the rich meats and dips perfectly.
Ingredients
3 cups water
1/3 cup kosher salt
2 bay leaves
1 cup white vinegar
1 kg turnips, peeled and cut into french-fry sticks
1 small beet, peeled and cut into french fry sticks
4 garlic cloves, thinly sliced
1 red-hot chili, pepper halved and seeds discarded
Instructions
COMBINE cup water with salt and bay leaves in a medium saucepan. Boil until salt is dissolved, min. Cool. Add remaining cups water and vinegar.
PACK turnips, beet, garlic and chili pepper into clean large glass jars. Pour brine over vegetables, leaving 1/2-in. headspace in jars. Cover with lids and refrigerate. Serve after 1 day.
Nutrition (per ¼ cup)
Calories 18, Protein 1g, Carbohydrates 4g, Fibre 1g, Sodium 771mg.
Get more easy quick pickle recipes.
Get more of our best beet recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
