Pickled Turnips Combinations in and around Israel

Fresh turnips
Fresh turnips

The freshest turnips are white, with crisp stems. When pickled with the addition of a few slices of beet, they will tum pink.The best place to buy turnips are on the market (early morning!). And with pickled turnips, there are many variations possible (sweet, spicy, bitter, sour and much more).

  • 4 ½ lb (2.25 kg) s mall fresh turnips
  • l -3 small beets
  • 2 ½ teaspoons salt
  • 1 hot green pepper, sliced
  • 3 stalks celery, chopped into 3-in (7-cm) pieces
  • 1 ½ cups (3 75 ml) white vinegar (optionally use lemon juice)
  • 1 cup (250 ml) water, boiled then chilled
  • 2 ½ teaspoons sugar (optional)
  1. Cut off both ends of the turnips and beets, peel and slice.
  2. Spread the slices in a bowl, sprinkle with salt, mix, and allow to marinate overnight in the refrigerator.
  3. The next day, mix in the sliced hot pepper.
  4. Place the chopped celery in a jar large enough to hold all the vegetables and add the sliced turnips, beets, and peppers.
  5. Cover the vegetables with the vinegar (or lemon juice) and the water.
  6. The turnips will be ready after 1 or 2 days.
  • This is more of a side-dish then sauce, I’m aware of that.
  • An old Bedouin recipe (at least 4,000 years old) describes only lemon juice (had no idea about vinegar). Also the recipe describes that the turnips will be ready after a half day in the burning sun. They called it the Desert Candy because of its color and the sweets they added.

    Pickled Turnips or Desert Candy
    Pickled Turnips or Desert Candy

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