LEBANESE-STYLE PICKLED TURNIPS
Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.
Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g
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Arthur Kamau
[email protected]These pickled turnips are so easy to make. I'll definitely be making them again!
kolawole samuel
[email protected]I love the crunch of these pickled turnips. They're the perfect snack or side dish.
Meme Hammad
[email protected]These pickled turnips are a great way to use up leftover turnips.
Reginah Refilwe Makhubela
[email protected]The turnips were a bit too sour for my taste, but I think that's just because I didn't let them pickle for long enough.
Mehdi Zeinddine
[email protected]I wasn't sure how the turnips would turn out, but I'm so glad I took a chance on this recipe. They're delicious!
Hani Hayu
[email protected]These pickled turnips are the perfect addition to a mezze platter. They're also great on sandwiches and salads.
Tamika O'Brien
[email protected]I've never had pickled turnips before, but I'm so glad I tried this recipe. They're so addictive!
L is for Winner
[email protected]The turnips were a bit too spicy for my taste, but I think that's just personal preference. Otherwise, they were great!
Chloe Stanley
[email protected]I love the vibrant color of these pickled turnips. They add a beautiful pop of color to any dish.
ireen sithandiwe Khumalo
[email protected]These Lebanese-style pickled turnips are a delicious and easy-to-make side dish. The turnips are crunchy and flavorful, with a perfect balance of sweet and sour. I served them with grilled chicken and rice, and they were a hit!