Pickled turnips are a staple in Lebanese cuisine. They are served next to main dishes and/or as an appetizer. A Falafel sandwich is not complete without those.
Many of you reading this like them, so here is the recipe. But make sure you use the small white turnips, not the larger yellow turnips (rutabaga) nor parsnips.
Step 1: Wash the turnips well and cut them into 1 inch cubes.
Step 2: Mix water and pickling salt. I use 1 Tbs salt for each cup of water.
Step 3: Pack the turnips in pickling jars and cover with the salted water. Throw in one small chunk of beets in each jar (for colouring).
Step 4: Cover jars lightly and leave in a cool place for 3 to 4 days.
Step 5: After that time, empty two-thirds of the water from each jar and keep aside. Fill a third with lemon juice then add the salt water to cover the remaining third.
Cover tightly, put in the fridge and start eating. They can last for months in the fridge. Enjoy.
PS: The first reader who successfully makes this can write me at firstname.lastname@example.org to win a ready-to-bake meat Kebbeh dish (see November 4 entry Kebbeh ) and Humus platter - these pickles go very well with Kebbeh & Humus.