Arabic Pickled Turnips

Arabic Pickled Turnips

Arabic Pickled Turnips

Not Available

Time to make:
15 minutes

Calories per Servings:
Not Available


1 large beet
4 small turnips, quartered
2-3 clove garlic clove
2-3 sprigs young celery leaves
1/2 cup white vinegar
1/2 cup water
1 tbsp coarse salt


Boil in water until tender; peel, cool, quarter and set aside the large
Drop into boiling water for 2 to 3 minutes all trurnips
Remove turnips and peel them. They will have a silky texture
Place in hot sterilized 1-pint wide-mouth jar, packing between each
turnip 1 cooked beet quarter, garlic clove, young celery leaves
Combine and bring to boil white vinegar and water, coarse salt
Fill jar with vinegar mixture, seal and store in warm place 10 days

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