A TABLE FOR 1
by Lana Almulla
Turnip Pickles (Kabees El Lift)
GF DF V P
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I had some sad uneaten turnips and a few English beetroots in the fridge. I didn't quite fancy cooking with em and I hate wasting soooo I decided to pickle 'em! (Totally inspired by the pickle connoisseurs aka my brothers over at @chubb.life). Turnips pickled in a beetroot brine (Kabees El Lift) is a traditional accompaniment in Lebanon. My mama would bring them out mainly with breakfast but also pretty much every main meal. Fermented foods are a good source of friendly bacteria essential for good gut health. Really they're so easy to make at home and cut out a lot of the nasty crap, chemicals and preservatives in store bought ones so I majorly recommend trying these at home. They take 10 mins to make and just a week to ferment! Delicious. Enjoy!
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Ingredients
Time: 15mins, 1 week to ferment
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3 cups (750ml) water
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1/3 cup (70g) sea salt or Himalayan salt. Do not use table salt, not only because its made out of chemicals and is super unhealthy but it will give your turnips or pickles a bitter yucky taste.
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1 bay leaf
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1 cup (250ml) white vinegar distilled
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2 pounds (1kg) turnips, peeled
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1 small boiled beetroot
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3 cloves garlic, peeled and thinly sliced
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Directions​
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In a saucepan, heat only 1 cup of the water. Add the salt and bay leaf, stirring until the salt is dissolved.
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Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
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Cut the turnips into rounds and then into four pieces (quarters) or 'matchsticks' similar to thick french fries.
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Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.
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Cover and let sit at room temperature, in a relatively cool/dark place like a store cupboard, for one week. Once done, they can be refrigerated until ready to serve and enjoyed with breakfast lunch or dinner!
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Yum! Enjoy!
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