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Recipe by Gil Marks

Persian Pickled Turnips (Turshi Left)

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Pickled turnips, called mkhelal lifet in Arabic and navets sales in the Maghreb, are a mainstay of mezes. They are also pickled with assorted mixed seasonal vegetables. Beets are commonly added to impart a light pink color.

Ingredients

Turnips

  • 2 pounds (about 6 small) white turnips, peeled and sliced or julienned

  • 1 medium beet, peeled and sliced

  • 5–6 cloves garlic, thinly sliced

  • 1 small fresh hot red chili, whole or minced, or 1/4 teaspoon red pepper flakes, or 2 tablespoons chopped celery leaves (optional)

Brine

Directions

For the Turnips

1.

Combine the turnips, beets, garlic, and, if using, chili. Place in a sterilized 2-quart jar.

For the Brine

1.

Bring the water, vinegar, and salt in a medium saucepan to a boil and stir until dissolved. Pour over the turnips to cover. If desired, drizzle the oil over top to seal. Let cool, then tightly cover.

2.

Place in a cool place for at least 10 days. Store in the refrigerator for up to 1 month. Serve chilled or at room temperature.

Persian Pickled Turnips (Turshi Left)

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