Dish of 27 May 2009

PICKLED TURNIPS

12 servings

Pickled turnips are a Middle Eastern specialty and can be seen in shops everywhere from Lebanon to the most southern tip of the Arabian Peninsula. They are eaten as part of the mezza, the delicious spread of tit bits and salads served at the start of the meal. Pickled turnips can be stored for several months but are ready to eat within five days.

1–3 beetroot, peeled and cut into 1 cm thick slices
4–5 turnips, peeled and cut into 1 cm thick slices
500 ml (2 cups) water
250 ml (1 cup) white vinegar
10 ml (2 teaspoons) salt

1. Pack the turnip slices into a sterilized glass preserving jar and top with the beetroot slices.
2. Dissolve the salt in the water and vinegar and fill the preserving jar to the brim with the liquid. Seal the jar and store in a cool, dark place for 5 days. The turnips are ready to enjoy after 5 days.

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