Best 4 Lebanese Style Pickled Turnips Recipes
Lebanese-style pickled turnips, known as "torshi lift," are a delightful and versatile condiment that adds a tangy, savory flavor to a variety of dishes. This traditional Lebanese recipe uses simple ingredients like turnips, salt, water, and spices to create a flavorful and crunchy pickle. The turnips are first sliced and sprinkled with salt, then left to rest for a few hours to draw out their moisture. They are then rinsed and packed into a jar with a mixture of water, vinegar, and spices such as garlic, chili peppers, and cumin. The jar is sealed and left to ferment for several weeks, allowing the turnips to absorb the flavors of the brine. Once ready, the pickled turnips can be enjoyed as a side dish, added to salads or sandwiches, or used as a condiment for grilled meats and vegetables. This article provides two variations of the recipe: a classic Lebanese-style torshi lift and a spicy version that includes additional chili peppers for a more intense flavor. Both recipes are easy to follow and result in delicious and authentic pickled turnips that will add a unique and flavorful touch to your meals.
Here are our top 4 tried and tested recipes!
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)
Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.
Provided by Suzy Karadsheh
Categories Condiment
Time 10m
Number Of Ingredients 6
Steps:
- Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
- In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
- Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
- Cover the jar tightly and refrigerate for 5 days before using.
Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
LEBANESE-STYLE PICKLED TURNIPS
Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.
Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g
TURNIP PICKLES LEBANESE STYLE
Make and share this Turnip pickles Lebanese style recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 35m
Yield 2 jars
Number Of Ingredients 5
Steps:
- Wash turnips well, peel dark spots, slice off top and base.
- Cut turnips and beetroot into slices.
- Bring water to a boil then add sugar and salt.
- Stir till they dissolve.
- Cool.
- Place turnip as layers in sterilized jars.
- Place beetroot between turnip layers.
- Add water over till it covers them.
- Close jars well, leave for 20 days before use.
Tips:
- Choose small and firm turnips for pickling, as they will hold their shape and texture better.
- Use a sharp knife to cut the turnips into even-sized pieces, so that they pickle evenly.
- Be sure to wash the turnips thoroughly before pickling, to remove any dirt or debris.
- Use a clean glass jar or container for pickling the turnips, and make sure to sterilize it before use by boiling it in water for 10 minutes.
- Follow the recipe carefully and adjust the amount of spices and vinegar to your taste.
- Be patient! Pickled turnips take time to develop their full flavor, so it's best to let them pickle for at least a week before enjoying.
Conclusion:
Lebanese-style pickled turnips are a delicious and versatile condiment that can be used in a variety of dishes. They are a great way to add a pop of flavor and crunch to sandwiches, salads, and wraps. They can also be served as a side dish or appetizer. With a little planning and preparation, you can easily make your own Lebanese-style pickled turnips at home. So next time you're looking for a new and exciting way to enjoy turnips, give this recipe a try!
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