Best Pickled Turnips recipe _ Sofrat hadhramia

There are many types of pickles, and pickling is placing a type of vegetable, adding a quantity of water and salt, and leaving the mixture for a period at least a week, which will transform the mixture into a vinegar flavor. There are many types of pickles, such as pickled cucumbers, which are the most common in the world, but the Arab world is distinguished by its pickling of other vegetables, such as carrots, cabbage, cauliflower, and turnips.

🔹1 kg of turnips, medium sized.

🔹1/4 cup of sea salt.

🔹2 tablespoons of sugar.

🔹1 medium sized beetroot.

🔹3 cups of water.

🔹Wash the turnips well with water until all impurities, dirt and grime are removed.

🔹Cut the turnips into slices, but keep them together on one side, so the bean remains as it is because the knife does not reach the bottom of the turnip.

🔹Keep the turnip slices stacked together after cutting them.

🔹Put the turnips in the storage containers and arrange them in order to prepare them for pickling, and while arranging them, put the red beetroot slices between them to give the pickle its natural red color.

🔹Put the water, sugar and salt in a metal pot, and stir well until the salt dissolves completely, and during that put it on the fire until this mixture boils.

🔹Remove the mixture from the heat after boiling for three minutes, and leave it to cool completely before pouring it over the turnips.

🔹Pour the mixture of water, salt, sugar, and prepared turnip paper into the containers, three centimeters above the surface of the turnips, and finally cover the surface of the pickled containers with grape leaves.

🔹Close the containers tightly so that air cannot enter them and cause them to spoil. After a period of fifteen days to a full month passes while they are closed, the pickle is ripe.

🔹Six hundred grams of medium-sized turnips.

🔹Two medium-sized beetroots.

🔹Two liters of water.

🔹Ten cups of water.

🔹Ten tablespoons of sea salt.

🔹Two cups of white vinegar.

🔹To prepare the solution, in a deep bowl, put the cups of water and mix with them the amount of salt, and stir until the salt dissolves completely, then add two cups of vinegar and stir again.

🔹To prepare the pickled turnips, wash the turnips well and make sure they are free of dirt attached to them, then cut them into slices, but they must be slightly mushy.

🔹Put the turnip and beet slices in a jar, preferably made of glass.

🔹Put the water in a pot on the fire and leave it until it boils, then pour it into the jar over the turnips and beets and leave it for thirty minutes.

🔹Drain the water, then pour the solution into the jar of turnips; fill it completely until it covers the turnips, then close it well.

🔹Leave the jar closed for a period ranging from seven to ten days.

🔹You can add some other types of vegetables other than turnips and beets to the pickle, such as chopped cauliflower, carrots, hot peppers, in addition to cabbage veins, as they give the pickle an attractive appearance and a delicious, varied taste.

🔹Add some garlic cloves to the pickle, and you can add them to any other pickle as they enrich the flavor of the pickle as a whole, and for a better result, they should be cut into small pieces so that their flavor spreads to all the pickled vegetables evenly.

🔹After a few days, when the pickle is opened to be served, a white layer begins to appear on the surface of the pickle water. This is caused by the air interacting with the beneficial anaerobic bacteria present in the pickle after it has been pickled. To reduce this negative effect or prevent it from appearing, a layer of oil can be placed on the surface of the container, or if the oil is not palatable, the entire container can be placed in the refrigerator, as the cold weather reduces the interaction of the pickle bacteria with the outside air.