MIDDLE EASTERN PICKLED TURNIPS RECIPES

Steps:

• Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
• Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
• Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
• Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

Steps:

• Pour 2 level teaspoons of salt (10g) into each jar.
• Add pepper and spices.
• Peel the turnips and beet, then cut into sticks of a size that will fit nicely into your future sandwiches. Peel the garlic.
• Pile the turnip sticks vertically with the garlic and beets, until they are tightly packed and cannot rise during fermentation.
• Pour in water to submerge the turnips (nothing should stick out).
• Add a fermentation weight or a ViscoDisc to keep the vegetables underwater.
• Close and gently stir the jars to dissolve the salt.
• Make sure that the lids are not too tight, so that the pressure can come out naturally during fermentation.
• Place the jars on a small plate to catch any excess liquid.
• Leave to ferment at room temperature for about 3 weeks (or more).