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    You are in: Home / Recipes / Turnip pickles Lebanese style Recipe
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    Turnip pickles Lebanese style

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Nat Da Brat's Note:

    In response to a request. These are great with a Falafel and a beer!

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    Units: US | Metric


    1. 1
      Wash turnips well, peel dark spots, slice off top and base.
    2. 2
      Cut turnips and beetroot into slices.
    3. 3
      Bring water to a boil then add sugar and salt.
    4. 4
      Stir till they dissolve.
    5. 5
    6. 6
      Place turnip as layers in sterilized jars.
    7. 7
      Place beetroot between turnip layers.
    8. 8
      Add water over till it covers them.
    9. 9
      Close jars well, leave for 20 days before use.

    Ratings & Reviews:

    • on August 23, 2006


      This is great recipe and my family loves it. Personally I do it with white vinegar, water, salt, little bit of sugar and I add couple of garlic cloves at the bottom of the jar (I don't boil it). I leave the jar flipped upside down for 2-3 days and then keep in the fridge. Bon Appetite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2003


      I can't believe I found a recipe for these! I had these once in a restaurant, and couldn't stay away from them! I used rutabaga to make these, and it came out great. Bitter, sweet, salty, and crunchy, all at once! Thanks for posting this, Nathalie!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turnip pickles Lebanese style

    Serving Size: 1 (2150 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.7
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 14510.8 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 9.5 g
    Sugars 33.5 g
    Protein 4.9 g

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