Pickled Turnips


6 medium-size turnips (about 2 ½ lbs), cut into batons

1 small beet root, cut into slices

3 cups distilled vinegar

3 cups water

2 tbs salt

hot pepper flakes to taste


• Place beet root slices in the bottom of clean jars. Add turnips snuggly on top.

• Mix vinegar, water, salt and pepper flakes in a saucepan and bring to a boil.

• Add hot liquid into jars until turnips are covered. Let them cool. Cover and refrigerate.

• The pickles will be ready in a week.


Serve as part of a Middle Eastern meze table.