Pickled turnip(مخلل اللفت) is a common Levantine and Mesopotamian dish made by pickling turnips, generally with beetroot to give it a deep pink color.

Pickled turnip traditionally gets sour and sweet by fermentation; however, midern variations often add vinegar to more easily give it a sour flavor. Sometimes garlic, spices, and/or chili added.

Add pickled turnip to shawarma or serve as part of meze; it goes well alongside hummus, baba ghanoush, pita bread, other dishes.

Recipe

Ingredients

• 4 turnip, peeled and cut into strips or slices
• 1 small beet, peeled and cut into strips
• 2 tbsp salt (non-iodized)
• ½ – 1 cup vinegar (optional)
• 4 cup water

Directions

• combine turnip, 1 tbsp salt
• let sit until water comes out, about 15 minutes
• rinse and drain
• heat 1 tbsp salt, water, vinegar until combined
• let cool
• place turnip, beet in container
• add salt water mixture to cover turnip
• seal container
• let sit until slightly fermented, about 3 days
• serve or store