Persian Pickled Turnips (Turshi Left)

Gil Marks Gil Marks
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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.

6
Easy Vegetarian Gluten Free Low Fat Low Carb Pescatarian No Refined Sugar Vegan Paleo Passover Parve

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.

Variations:

Middle Eastern Pickled Cauliflower (Turshi de Culupidia): Substitute 1 large head (about 2 pounds) cauliflower cut into florets for the turnips.

Middle Eastern Pickled Mixed Vegetables (Turshi Khodar): Reduce the turnips to 1/2 pound and add 3/4 pound sliced carrots, 1/2 pound cauliflower cut into florets, 1/2 pound sliced koosa (Middle Eastern squash) or zucchini, 1 or 2 seeded and sliced green or red bell peppers, 2 to 3 sliced stalks celery, and 1 cup (about 4 ounces) shredded cabbage or 5 to 6 small kirby cucumbers.

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