From yikes_edoc@hotmail.com Thu Jul 13 11:55:32 2006 Date: Thu, 13 Jul 2006 02:54:23 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Pickled Turnips (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Torshi Lift Arabic Pickled Turnips Torshi Lift (Pickled Turnips) Pickled Turnips Torshi Lift Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4 to 6 weeks in a cool place, if they last that long! From a favourite book "The Complete Meze Table." Yield: 20 servings - 4 half liter kilner pickling jars 1 1/4 pounds small turnips 9 ounces raw beetroots, preferably not much larger than the turnips 4 ounces fresh dates, stoned and halved (optional) 4 cloves garlic, cloves skinned and very finely chopped 4 1/2 Tablespoons salt 3 3/4 cups water 1 1/2 cups white vinegar Peel the turnips and cut in half. Peel the beetroot and slice thinly. Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates. Bring the water and the salt to boil and then add the vinegar. Pour over the vegetables making sure they are completely covered by the liquid. If there is not quite enough liquid add a little more vinegar and brine. Seal the jars and leave in the kitchen. Ready to eat in 10 to 12 days. Source: Arabic Pickled Turnips Yield: 1 pint Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leaves Combine and bring to boil: 1/2 cup each white vinegar and water 1 Tablespoon coarse salt Fill jar with vinegar mixture, seal and store in warm place 10 days. Source: Torshi Lift (Pickled Turnips) Pickled vegetables -especially pickled turnips - are a very common mezze among the Jews of Syria and Egypt. I love them: salty, sour, spicy, crunchy, and the sliced beet turns the turnips a lovely shade of pink. Yield: about 5 cups 1 small beet 2 pounds turnips 4 garlic cloves, sliced red pepper flakes to taste (optional) 3 1/2 cups water 1/4 cup white vinegar 3 Tablespoons kosher salt Peel the beet, and cut it into slices. Place the slices at the bottom of a 2-quart glass jar (or divide between two 1-quart jars). Trim and peel the turnips, and cut them in half, then slice them into 14-inch-thick semicircles. Place them in the jar, along with the garlic slices. If desired, sprinkle with red pepper flakes. Place the water, vinegar and salt in a medium bowl, and stir until the salt dissolves. Pour the mixture over the turnips. (If necessary, add a bit more water to make sure the turnips are covered fully.) Close the jar tightly, and store it in a cool, dark place (at room temperature) for three days, then refrigerate until ready to serve. Source: Pickled Turnips Turnip pickles are the most popular as they have a distinctive taste and colour. The appearance can be deceptive, as the turnips are coloured pink by the addition of beetroot, sometimes as richly coloured as the purple and red dyes of ancient Phoenicia. These pickles are often eaten as part of the mezza, with drinks, and can be seen in shops everywhere from Lebanon to the southern tip of the Arabian peninsula. Many turnip pickles in the Middle East are made in a salt solution. However, the following recipe uses a salt and vinegar solution, allowing the pickles to be stored for several months. 1kg white turnips 1 beetroot, peeled and sliced 3 cloves garlic (optional) 1 litre water 275ml vinegar 4 Tbsp salt Peel and wash turnips. Cut into quarters and pack into jars, adding pieces of the beetroot. Add the garlic, if desired. Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days. Source: -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/