* Exported from MasterCook *
Lebanese Turnip Pickles - Lift
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 small beets -- for color
11 pounds small white turnips -- (10 to 12 lbs), peeled and cut into quarters
6 cloves garlic -- peeled
6 teaspoons coarse pickling salt
10 cups water
4 cups white vinegar
Boil beets untl tender; then peel and cut in half. Set aside.
Divide turnips evenly among six sterilized quart jars. Add 1 beet half, 1
garlic clove, and 1 teaspoon coarse salt to each jar. Set aside.
Place water and vinegar in a saucepan and bring to a boil. Lower heat and
simmer for 5 minutes.
Place a towel under jars; then pour in enough hot vinegar soulution to
cover contents. Seal jars immediately and allow to coll; then store in a
cool, dry place. The pickles should be ready in 2 to 3 weeks.
Makes 6 quarts (about 48 half-cup servings).
Tis measure quantity of vinegar and water, with the coarse salt added to
each jar, is suitable for pickling many other vegetables. Some examples:
cauliflower florets, carrots, small peppers, green tomatoes, gherkin-size
cucumbers.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
Yield:
"6 quarts"
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Per Serving (excluding unknown items): 28 Calories; trace Fat (2.6%
calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 297mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 0 5370 0 2723 0 0
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