These pickles are typically North African. If you see a jar of red pickled turnips in the window of a little cafe in Israel, you can be sure the owner is from Morocco, Algeria, or Tunisia. The beets give a vivid hue to the pickles, which could become discolored during pickling. Other vegetables, such as baby eggplants, cauliflower florets, or eggs, are pickled in the same way. Always choose small, very fresh vegetables.
1 pound small, juicy turnips, trimmed and halved lengthwise
1 fresh beet
12 allspice berries
4 cloves garlic, unpeeled
6 coriander seeds
2 1/2 cups water
4 tablespoons coarse (kosher) salt
1. Have ready 4 sterilized 1/2 pint canning jars with rings and lids.
2. Distribute the turnips and spices among the jars.
3. Pour water into a saucepan and add the salt.
4. Bring the brine to a boil over high heat, then pour it over the turnips.
5. Make sure the turnips are completely submerged in the brine; poke out any air bubbles.
6. Close the jars and leave in a sunny place for 2 weeks, turning jars upside down briefly daily to distribute the contents.
7. Then store jars in a cool, dark place. Pickled turnips will keep for a year, but must be refrigerated once opened.
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