More Persian Turshi (pickles)

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Turshi Left - Persian Pickled Turnips

2 pounds (about 6 small) white turnips, peeled and sliced or julienned

1 medium beet, peeled and sliced

5 to 6 cloves garlic, thinly sliced

1 small fresh hot red chili, whole or minced, or 1/4 teaspoon red

pepper flakes, or 2 tablespoons chopped celery leaves (optional)

Brine:

2 1/2 cups water

1 1/4 cups white wine or cider vinegar 2 tablespoons additive-free

table salt, or 3 tablespoons kosher salt

1/2 teaspoon olive oil (optional)

 

 

 

 

 

1. Combine the turnips, beets, garlic, and, if using, chili. Place

in a sterilized 2-quart jar.

 

2. To make the brine: Bring the water, vinegar, and salt in a medium

saucepan to a boil and stir until dissolved. Pour over the turnips to

cover. If desired, drizzle the oil over top to seal. Let cool, then

tightly cover. Place in a cool place for at least 10 days. Store in

the refrigerator for up to 1 month. Serve chilled or at room

temperature.

 

VARIATIONS:

 

Turshi de Culupidia (Middle Eastern Pickled Cauliflower): Substitute 1

large head (about 2 pounds) cauliflower cut into florets for the

turnips.

 

Turshi Khodar (Middle Eastern Pickled Mixed Vegetables): Reduce the

turnips to ½ pound and add ¾ pound sliced carrots, ½ pound cauliflower

cut into florets, ½ pound sliced koosa (Middle Eastern squash) or

zucchini, 1 or 2 seeded and sliced green or red bell peppers, 2 to 3

sliced stalks celery, and 1 cup (about 4 ounces) shredded cabbage or 5

to 6 small kirby cucumbers.

 

Serving Size: About 2 quarts

 

Source:

Formatted by Chupa Babi in MC: 11.24.04

 

Notes:Pickled turnips, called mkhelal lifet in Arabic and navets sales

in the Maghreb, are a mainstay of mezes. They are also pickled with

assorted mixed seasonal vegetables. Beets are commonly added to impart

a light pink color.

 

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