Arabic Style Pickled Turnip
Ingredients
- 5 large turnips, cut into thin finger-shaped pieces
- 2 tablespoons salt
- 1 large beet, sliced
- 5 cups water
- 5 tablespoons coarse salt
- 1 cup white vinegar
Preparation
Place the turnip in a plastic strainer and sprinkle with salt. Mix with fingertips and let sit for several hours to release liquids.
Prepare a suitable jar for the turnip.
Add the turnip and sliced beet to the jar.
In a medium pot, combine water and coarse salt. Bring to a boil over medium heat until salt dissolves, then add vinegar.
Pour the hot brine over the turnip in the jar. Allow to cool completely, then seal the jar tightly.
Store in a cool, dry place for 2 to 3 weeks until pickled, then serve.
