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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
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.
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)
2 and 1/2 cups water
1 and 1/4 cups Kedem White Wine Vinegar or cider vinegar
2 tablespoons additive-free table salt or 3 tablespoons Haddar Kosher Salt
1/2 teaspoon Bartenura Olive Oil (optional)
Combine the turnips, beets, garlic, and, if using, chili. Place in a sterilized 2-quart jar.
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.
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.
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