Egyptian pickled turnips & beetroot
Torshi left is a popular Arab pickle and in Egypt they make it in brine, without any vinegar at all. The beetroots give the turnips a lovely pink hue.
- 1 kilo (2 lbs) turnips
- 2 beetroots, raw or cooked, sliced
- 2 cloves of garlic, finely sliced
- just over a litre or 2 pints of water
- 5 tablespoons of salt
Use firm, unblemished turnips. Trim and wash them and peel them if necessary (if large). Cut them in half or quarters and leave baby ones whole.
Place the turnips in sterilised preserving jars and layer with slices of beetroot and garlic.
Put the water and salt into a pan, bring to the boil and pour over the vegetables. Seal the jars and leave in a warm place for 3 or 4 days, by which time the pickle will be ready to eat.
Then keep refrigerated and eat within 2 weeks.
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