Kabees el Lift (Middle Eastern Pickled Turnips)

Ingredients

• •2 lb turnips, peeled and cut into batons
• •1 small beetroot, peeled and sliced
• •3 cloves garlic, sliced
• •1 cup white vinegar
• •2 cups water
• •2 tbsp salt

Directions

1. 1Pack the turnip batons, beetroot, and garlic tightly into a clean jar.
2. 2Heat water and salt just until the salt dissolves, then remove from heat.
3. 3Stir the white vinegar into the warm brine.
4. 4Pour the brine over the vegetables until they are completely submerged.
5. 5Cool the jar, cover, and refrigerate for 24 hours.
6. 6Serve chilled once the turnips are bright pink, crisp, and tangy.

💡 Keep every turnip baton below the brine; exposed pieces soften and lose their clean pickled flavour.

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