Iraqi Style Turnip and Beet Pickles - Shalgham Wa Shwandar
The beets will give the turnips such a beautiful pinkish hue. I remember watching my mom pour the brine into the jar and watching the crimson red, turn the white turnips a vibrant shade of pink. Once she sealed the jars we were allowed to flip the jars over and watch the color fill the jar.
Total Steps
7
Ingredients
6
Tools Needed
8
Related Article
http://veganvisitor.wordpress.com/2008/06/11/waste-not/Ingredients
- 2 pounds small turnips, halved and then sliced
- 6 cloves garlic
- 2 small beets
- 3 cups water
- 3 cups white vinegar
- 4 tablespoons pickling salt
Instructions
Step 1
Start by washing the vegetables very well. If you've purchased your turnips from the farmers market (and you should) you will need to rinse them off first, then scrub.
Step 2
Scrub and scrape away blemishes or <a href="/D434P8MH">brown </a>areas. Do not<a href="/RSDQ7YW8"> peel</a>, if the turnips are small, just<a href="/XZBDDD5G"> cut</a> across. Note: Some recipes call f<a href="/RSDQ7YW8">or peeli</a>ng the turnips, but I find that t<a href="/RSDQ7YW8">he pe</a>el adds crunch.
Step 3
<a href="/8BSVY4LZ">Wash </a>and <a href="/RSDQ7YW8">peel </a>the beets as the outer <a href="/RSDQ7YW8">peel </a>is tough. I prefer to<a href="/RSDQ7YW8"> peel</a> the beets under running water to prevent my hands from staining. Of course, yo<a href="/TPWNYF5L">u ca</a>n always use gloves<a href="/RSDQ7YW8">. Pee</a>l and half the garlic cloves.
Step 4
When all the veggies are ready, then it's time to layer the <a href="/5LQDVZ7L">pickles.</a> In a large jar, place a couple of garlic and beet<a href="/3JDX2Q84"> slices</a>. Pack in the turnips. <a href="/R34ZSY3M"> I t</a>op them off with another couple <a href="/3JDX2Q84">of slic</a>es of beets.
Step 5
Continue until you fill all your jars.
Step 6
Combine the vinegar, water and <a href="/DRM2WPZ4">stir </a>in the <a href="/DPSVTKVY">salt </a>until it <a href="/PXKXVQTM">dissolves.</a> Pour the liquid over the turnips, and cover the jars tightly with a nonreactive cap. Close jars, an<a href="/B52FHCF2">d tur</a>n them upside down 2-3 times to allow the<a href="/HT4RHHGB"> color</a> to distribute evenly.
Step 7
These <a href="/5LQDVZ7L">pickles </a>keep very well for 2 weeks unrefrigerated and will last much longer if kept in the <a href="/ZSSVQ6FG">refrigerator.</a>