Pickled Turnips Torshi Lift
Brighten up your pantry with the irresistible tang and vibrant hue of Pickled Turnips (Torshi Lift). This Middle Eastern-inspired recipe combines crisp turnips, earthy beet slices, and aromatic garlic cloves, all soaked in a tangy brine of white vinegar, water, and salt. Perfectly pickled in just a few days, these turnips take on a stunning pink color thanks to the natural dye from the beet, making them as visually appealing as they are delicious. Easy to prepare and bursting with bold flavors, these homemade pickles are a fantastic addition to mezze platters, sandwiches, or as a zesty side dish to upgrade any meal. Plus, with minimal effort and ingredients, you’ll enjoy the rewarding experience of crafting your own refrigerator pickles that stay fresh for weeks!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Turnips
- 1 small Beet
- 3 pieces Garlic cloves
- 250 milliliters White vinegar
- 250 milliliters Water
- 2 tablespoons Salt
Directions
Step 1
Thoroughly wash the turnips to remove any dirt. Peel their skins and slice them into thick matchsticks or wedges, depending on your preference.
Step 2
Peel and slice the small beet into thin rounds. Set aside.
Step 3
Peel the garlic cloves and slice them in half lengthwise.
Step 4
In a small saucepan, combine the water, vinegar, and salt. Heat the mixture over medium heat, stirring until the salt completely dissolves. Once it starts to simmer, remove it from the heat and let it cool to room temperature.
Step 5
In a sterilized glass jar (about 1-liter capacity), layer the turnips, beets, and garlic. Repeat the layers until the jar is full, leaving about 1.5 centimeters of headspace at the top of the jar.
Step 6
Pour the cooled pickling liquid over the layered vegetables. Ensure that all the vegetables are fully submerged in the liquid. Use a clean object, like a spoon, to press down on the vegetables and remove any air bubbles.
Step 7
Seal the jar tightly with a lid and leave it to sit at room temperature for 3 to 5 days, depending on the desired tartness. The vibrant pink color will develop as the beets infuse the brine.
Step 8
Once the turnips are pickled to your liking, transfer the jar to the refrigerator. The pickles can be stored in the fridge for up to 1 month.
Nutrition Facts
| Serving size | (1091.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 215.3 |
| Total Fat 0.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 14540.3mg | 0% |
| Total Carbohydrate 39.3g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 22.1g | |
| Protein 5.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.4mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 1298.8mg | 0% |
Source of Calories