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Torshi
Preparation info
- Makes about
Four
Jars - Difficulty
Easy
Appears in
Published 2016
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 3–4 - about
Method
- 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.
- Sprinkle the beetroot with lemon juice and pla
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