Marlena Spieler

Torshi

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Preparation info
  • Makes about

    Four

    Jars
    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This Middle Eastern speciality of pickled turnips is prepared by Jews and non-Jews of Persia, Israel and Arab Lands. The Turnips, rich red in their beetroot-spiked brine, not only look gorgeous in their jars but also make a delicious pickle to add to Falafel or as part of an assortment of appetizers.

Ingredients

  • 1 kg/2¼ lb young turnips
  • 3–4 raw beetroot (beets)
  • about

Method

  1. Wash the turnips and beetroot, but do not peel them, then cut into slices about 5mm/¼ in thick. Put the salt and water into a bowl, stir and leave until the salt has completely dissolved.

  2. Sprinkle the beetroot with lemon juice and pla