Tunisian Torshi Pickled Turnips 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:

• Combine lime juice and salt and stir until salt is dissolved.
• Add turnips and stir to coat evenly.
• Cover tightly with foil or plastic wrap and let stand at room temperature at least 3 hours.
• Just before serving, stir in cayenne and cumin.

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 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.