Torshi Lift

Recipe by Angela Sara
READY IN: 25mins


  • 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


  • 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.