Kabees: Lebanese Pickled Turnips with Beet and Garlic

What you need

• 600 g (1 1/3 lb) turnips, small to medium, peeled
• 1 small beet, about 80 g (3 oz), peeled
• 3 cloves garlic, peeled
• 500 ml (2 cups) water
• 250 ml (1 cup) white vinegar
• 40 g (2 tbsp) coarse sea salt

Method

Restated from the original video

1. 1

   Wash a 1 litre (1 quart) glass jar and its lid in hot soapy water, rinse well and let it drain.

2. 2

   Trim the turnips and cut them into sticks about 1 cm (1/2 in) thick and 6-7 cm (2 1/2 in) long.

3. 3

   Cut the beet into thin sticks the same length. Halve the garlic.

4. 4

   Pack the turnips, beet and garlic into the jar, tucking the beet sticks among the turnips so the colour spreads. Leave 2 cm (1 in) of space at the top.

5. 5

   Heat the water, vinegar and salt in a stainless steel or enamel pot, stirring until the salt dissolves. Bring to a boil, then take off the heat and let it cool for 10 min.

6. 6

   Pour the warm brine over the vegetables until they are fully covered. Press them down so nothing floats above the liquid.

7. 7

   Close the jar and leave it on the counter until completely cool, then refrigerate.

8. 8

   Wait 2 days before opening. The turnips turn bright pink and lose their raw bite.

9. 9

   Serve cold alongside falafel, shawarma, grilled meat or mezze. Keeps in the fridge for up to 1 month.

Imported from itsnotcomplicatedrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.