Torshi Lift

READY IN: 25mins
Recipe by Angela Sara

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.

Top Review by Jenny Sanders

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!

Ingredients Nutrition

  • 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


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

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