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.