Middle Eastern Pickles

🧂 Ingredients

• 4 medium turnips

  peeled and sliced
• 1 small beet

  peeled and sliced
• 3 cups water
• 1 cup white vinegar
• 2 tablespoons salt
• 3 cloves garlic

  peeled and sliced
• 1 teaspoon whole peppercorns

Instructions

• 1 In a large pot, bring water, vinegar, and salt to a boil. Stir until the salt is
  completely dissolved.
• 2 Sterilize your jars and lids by boiling them in water for 10 minutes.
• 3 Layer the sliced turnips, beets, garlic, and peppercorns into the sterilized
  jars.
• 4 Pour the hot brine over the vegetables in the jars, leaving about ½ inch of
  space at the top.
• 5 Seal the jars tightly and let them cool to room temperature.
• 6 Store the pickles in the refrigerator for at least one week before eating to
  allow the flavors to develop.
• 7 The pickles will keep in the fridge for up to a month.

Nutrition Info