Pickled Turnip
One of the most common foods on a Palestinian table is the pickled turnip. We eat it as a condiment with many meals, even at breakfast. When I was growing up, my family rarely made this because it was so widely available in the shops that had them in refrigerated bins. The turnips in question were fresh and so we would ask for a pound container, deli style. That might last a day in our house.
These days, shops don’t carry fresh so often because sales are down! Unimaginable! I bought a jar, processed and sealed but was warned by the store owner that it would be mushy, not the kind he knew I expected. He recommended the least mushy brand from his experience but with apologies and warnings. It was still too mushy. Like regular pickles, turnips should be crisp.
So I scoured the internet for a recipe since I couldn’t get ahold of my mom. While there were plenty out there they all recommended using celery leaf and garlic. One said Syrian Turnips, the other Lebanese. Both had the same ingredients. Palestinian turnips are not that elaborate-not in the stores and not in my family. Simply turnip, beets for color and brine. Being a purist, I omitted the extras and then verified with my mom so this is her recipe.
Pickled Turnips (Palestinian Style)
Makes about 1 quart depending on the size of the turnips
Turnips (6 or so medium)
Beets (1 medium)
Salt (1.5 tablespoon)
Water (1 cup)
White Vinegar (1 cup)
First and foremost, sterilize your jar. There will be no need to pre heat the seal but wash it well.
Wash turnip and beet.
Cook beet in water, cool, then peel and slice to about half an inch thick. Set aside.
Blanch whole turnips in boiling water for three minutes. Strain and place in cold water immediately.
When cool enough to handle, use a potato peeler and peel the skin off of the turnips then quarter and slice to about 1/2 an inch thickness. A little thinner is fine but not too thin!
Have ready:
Water, vinegar and salt, boiled and kept very hot.
Place turnips in one layer in the jar, then one layer of beets and so forth. Continue until you have come to about 1 inch head space on the jar, ending with a turnip layer.
Pour brine into jar. Let it settle then remove air bubbles. Add more brine as needed, to cover the turnips.
Seal jar then leave in a cool dark place for 10 days.
Once you open this, store in the refridgerator. Best served chilled.
