Add a little something special as a side dish with dinner. Though it take several weeks before you can open the jar and eat them.
Kabees El Lift (Lebanese Arabic)
Makes 32-ounce (970 g) jar
4 cups (960 ml) water
3 Tbs. (45 g) sea salt
2 Tbs. (30 g) organic sugar
1 1/2 cups (360 ml) red wine vinegar
5 small organic turnips
2 small organic beets (or 1 if you want red or pink pickles)
optional: 2 bay leaves and/or 4 sliced garlic cloves
1. Boil the water with the salt and sugar, stir to dissolve them.
2. Remove from the heat and let it cool to room temperature.
3. Once cool, add the vinegar and stir.
4. Peel the turnips, cutting off the ends and slice them to desired thickness.
5. Cut the beets into slices.
6. Start stacking the turnips in a clean, sterilized jar with slices of beets.
7. Pour the water and vinegar mixture over the turnips and beets.
8. Seal the jar. Keep in a dark, cool, and dry cupboard for 10-20 days or longer before opening and eating.
9. Store in the refrigerator for about a month.
