Description
These pink pickled Lebanese turnips, "lifit" are a staple in the Lebanese kitchen. If you love anything pickled, these will be a great addition to your rotation.
Ingredients
Units
Scale
- 2 pounds turnips - clean and cut into wedges, 6-8 per turnip
- 1 raw beet - cleaned and cut in half - 1 wedge for each jar used
- 5 cups water
- 2 cups white vinegar
- 5 teaspoons kosher salt - 2.5 if using table salt
- 2 teaspoons granulated sugar
Instructions
- Begin by cleaning and cutting your turnips. Remove the tops and trim any areas needed. The skin is left on. I prefer to cut them in slightly larger chunks or wedges. I find the larger pieces hold their crunch better than the skinnier slivers often seen. You can always cut them smaller after they are pickled. Each turnip should yield 6-8 wedges.
- 2 pounds turnips - clean and cut into wedges, 6-8 per turnip
- Clean your raw beet and cut a wedge for each jar, you can use gloves if you don't want to stain your hands.
- 1 raw beet - cleaned and cut in half - 1 wedge for each jar used
- Using a clean jar(s), add one beet wedge to the bottom of your jar then pack your cut turnip pieces as tightly as possible. Continue until all your turnip pieces are used. I was able to pack 3 quart sized mason jars.
- In a large pot bring your water to a boil, then add your white vinegar, salt and sugar. Allow to dissolve then remove from the heat.
- 5 cups water
- 2 cups white vinegar
- 5 teaspoons kosher salt - 2.5 if using table salt
- 2 teaspoons granulated sugar
- Once your liquid is ready, pour the hot brine evenly into your prepared jars with turnips until full.
- Place a piece of plastic wrap and tightly seal your jar then add the lid.
- Flip your jars upside-down and allow it to sit in a dark space (cabinet or dark part of your kitchen) for 5 days before opening to enjoy. I place the jars in a container or tray just in case there is any leakage.
- Once you open a jar, place in the refrigerator, they are best enjoyed within two weeks after opening.
- Sealed jars can last for several months. Place in fridge after initial 5 days.
Notes
- I prefer to leave the skin on the turnips as they have a much crunchier texture than without.
- Larger wedges also tend to produce more crisp turnips.
- Use as much brine as needed for your turnips - you can discard or save to pickle another vegetable.
- You can add jalapeno, garlic or black pepper for a different flavor profile.