Pickled Turnips Torshi Lift Recipes
TUNISIAN TORSHI (PICKLED TURNIPS)
Make and share this Tunisian Torshi (Pickled Turnips) recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine lime juice and salt and stir until salt is dissolved.
- Add turnips and stir to coat evenly.
- Cover tightly with foil or plastic wrap and let stand at room temperature at least 3 hours.
- Just before serving, stir in cayenne and cumin.
Nutrition Facts : Calories 36.7, Fat 0.2, Sodium 663.6, Carbohydrate 8.4, Fiber 2.3, Sugar 4.7, Protein 1.2
TORSHI LEFT
Steps:
- Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
- Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
- Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
- Variations
- Put 4 peeled garlic cloves in with the turnips.
- Put 1 or 2 chili peppers in the jar.
- A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
TORSHI LIFT
Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table.
Provided by Angela Sara
Categories Vegetable
Time 25m
Yield 4 half liter kilner pickling jars, 20 serving(s)
Number Of Ingredients 7
Steps:
- 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.
PICKLED TURNIPS
I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time.
Provided by BigFatMomma
Categories Vegetable
Time P14DT15m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
- Place turnips and beet in sterilized jar.
- Pour in salt water.
- Close jar tightly and leave in a cool, dark place for two weeks.
- Will keep 2-3 months in the refrigerator.
Nutrition Facts : Calories 319.1, Fat 1, SaturatedFat 0.1, Sodium 7642.3, Carbohydrate 63.5, Fiber 17.3, Sugar 38.6, Protein 9
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