Pickled Turnips Torshi Lift Recipes

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

Steps:

• Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
• In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
• Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
• The pickles should be eaten from within a month to 6 weeks of making.

Steps:

• Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
• In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

Steps:

• Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
• Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
• Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
• Variations
• Put 4 peeled garlic cloves in with the turnips.
• Put 1 or 2 chili peppers in the jar.
• A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.

Steps:

• 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.