Pickled Turnips Torshi Lift
Brighten up your pantry with the irresistible tang and vibrant hue of Pickled Turnips (Torshi Lift). This Middle Eastern-inspired recipe combines crisp turnips, earthy beet slices, and aromatic garlic cloves, all soaked in a tangy brine of white vinegar, water, and salt. Perfectly pickled in just a few days, these turnips take on a stunning pink color thanks to the natural dye from the beet, making them as visually appealing as they are delicious. Easy to prepare and bursting with bold flavors, these homemade pickles are a fantastic addition to mezze platters, sandwiches, or as a zesty side dish to upgrade any meal. Plus, with minimal effort and ingredients, you’ll enjoy the rewarding experience of crafting your own refrigerator pickles that stay fresh for weeks!
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Recipe Information
Ingredients
- 500 grams Turnips
- 1 small Beet
- 3 pieces Garlic cloves
- 250 milliliters White vinegar
- 250 milliliters Water
- 2 tablespoons Salt
Instructions
Thoroughly wash the turnips to remove any dirt. Peel their skins and slice them into thick matchsticks or wedges, depending on your preference.
Peel and slice the small beet into thin rounds. Set aside.
Peel the garlic cloves and slice them in half lengthwise.
In a small saucepan, combine the water, vinegar, and salt. Heat the mixture over medium heat, stirring until the salt completely dissolves. Once it starts to simmer, remove it from the heat and let it cool to room temperature.
In a sterilized glass jar (about 1-liter capacity), layer the turnips, beets, and garlic. Repeat the layers until the jar is full, leaving about 1.5 centimeters of headspace at the top of the jar.
Pour the cooled pickling liquid over the layered vegetables. Ensure that all the vegetables are fully submerged in the liquid. Use a clean object, like a spoon, to press down on the vegetables and remove any air bubbles.
Seal the jar tightly with a lid and leave it to sit at room temperature for 3 to 5 days, depending on the desired tartness. The vibrant pink color will develop as the beets infuse the brine.
Once the turnips are pickled to your liking, transfer the jar to the refrigerator. The pickles can be stored in the fridge for up to 1 month.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14540 mg | 632% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 22.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
