Ingredients
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1 1/4
-
9
-
4
-
4
-
4 1/2
-
3 3/4
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Torshi Lift, Of all the pickles prepared in the Middle East-and there are many of them – this is one of the most spectacular looking A delight to serve with grilled and roasted meats Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table , Lovely easy recipe for wonderful pickles! These are both more garlicky and more beet-y than the ones I’ve had in restaurants, and next time I make them I think I will use less beet, both because I found the beet flavour a bit strong and the colour too dark — I love it when they are a bright neon pink However, that’s a minor quibble – these are great pickles Love ’em!
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Steps
|
1
Done
|
Peel the Turnips and Cut in Half. |
|
2
Done
|
Peel the Beetroot and Slice Thinly. |
|
3
Done
|
Pack the Turnips Into Sterilised Jars Alternating With Layers of the Beetroot, Garlic and Dates. |
|
4
Done
|
Bring the Water and the Salt to Boil and Then Add the Vinegar. |
|
5
Done
|
Pour Over the Vegetables Making Sure They Are Completely Covered by the Liquid. |
|
6
Done
|
If There Is not Quite Enough Liquid Add a Little More Vinegar and Brine. |
|
7
Done
|
Seal the Jars and Leave in the Kitchen. |
|
8
Done
|
Ready to Eat in 10-12 Days. |
