Torshi Lift

"Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table."
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
Ready In:
25mins
Ingredients:
7
Yields:
4 half liter kilner pickling jars
Serves:
20
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ingredients

  • 1 14 lbs small turnips
  • 9 ounces raw beetroots, preferably not much larger than the turnips
  • 4 ounces fresh dates, stoned and halved (optional)
  • 4 cloves garlic, cloves skinned and very finely chopped
  • 4 12 tablespoons salt
  • 3 34 cups water
  • 1 12 cups white vinegar
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directions

  • Peel the turnips and cut in half.
  • Peel the beetroot and slice thinly.
  • Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
  • Bring the water and the salt to boil and then add the vinegar.
  • Pour over the vegetables making sure they are completely covered by the liquid.
  • If there is not quite enough liquid add a little more vinegar and brine.
  • Seal the jars and leave in the kitchen.
  • Ready to eat in 10-12 days.

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Reviews

  1. Lovely easy recipe for wonderful pickles! These are both more garlicky and more beet-y than the ones I've had in restaurants, and next time I make them I think I will use less beet, both because I found the beet flavour a bit strong and the colour too dark -- I love it when they are a bright neon pink. However, that's a minor quibble - these are great pickles. Love 'em!
     
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