Lebanese Kabees Al lefet (Turnip Pickles) Recipe


1 kg (32 oz) medium turnips
1 small beetroot
2 tablespoons sugar
¼ cup coarse salt
1 liter water


Wash turnips well, peel dark spots, slice off thinly top and base parts.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.

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