Arabic Pickled Turnips Recipe



  1. 1 lrg beet
  2. 4 sm turnips or possibly 3 medium-size turnips, quartered
  3. 1 x cooked beet quarter
  4. 3 x slivers of clv garlic
  5. 3 sprg young celery leaves
  6. 1/2 c. each white vinegar and water
  7. 1 Tbsp. coarse salt


  1. Boil beet in water till tender; peel, cold, quarter and set aside:
  2. Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them.
  3. They will have a silky texture.
  4. Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:
  5. 1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves
  6. Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt
  7. Fill jar with vinegar mix, seal and store in hot place 10 days.
  8. Makes 1 pint.