99min 4 ppl
Torshi Lift (Pickled Turnips)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
About this dish
Bright pink pickled turnips flavoured with garlic and a sharp vinegar brine, coloured naturally by a few slices of beetroot. A pantry staple across Persian and Levantine kitchens, served alongside kebabs, stews and flatbread for a tangy, crunchy contrast.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Turnipspeeled and cut into batons1000 g
- Beetrootpeeled and thinly sliced150 g
- Garlic clovespeeled, left whole3
Dried Goods
- Water500 ml
Spices & Seasonings
- Fine sea salt3 tbsp
Oils & Condiments
- White Wine Vinegar500 ml
Utensils
- Chopping board
- Sharp knife
- Peeler
- Saucepan
- Jar with lid
Method
1
Peel the turnips and cut them into thick batons.
Approx. 10 minutes
2
Peel the beetroot and slice it thinly.
Approx. 5 minutes
3
Pack the turnip batons, beetroot slices and garlic cloves tightly into a sterilised jar.
Approx. 5 minutes
4
Combine the water, white wine vinegar and salt in a saucepan and heat gently, stirring until the salt has fully dissolved.
Approx. 5 minutes
5
Pour the hot brine over the vegetables until they are completely submerged.
Approx. 2 minutes
6
Seal the jar tightly and leave to cool to room temperature, then store in a cool, dark place for seven to fourteen days, turning it occasionally, until the turnips have turned deep pink and taste pleasantly sharp.
Approx. 2 minutes
