Pink Pickled Turnips -
Torshi Leftet - 5g Carbs, 1g Fiber
Recipe B:
Serving Size: 32
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low
Fat - (Less than 5%) - Vegan
2 cups water
3 Tablespoons salt
12 small turnips -- around 3 lbs 5oz/1.5kg
3 small beets
3 garlic cloves -- to 4
Celery leaves -- a big handful, of the leaves at the top of the stalks
2 cups white vinegar
First off, boil the water and salt together for about 5 minutes, then set
it aside to cool. Next peel the turnips, cut each into 4-6 wedges, and
then do the same for the beets. Finally peel and halve the garlic cloves.
Layer the turnips into sterilized jars, packing some beet, garlic and
celery between each layer. Combine the vinegar and brine and pour the
liquid over the vegetables, using a knife to wiggle everything into place
and get rid of any air pockets. This sort of pickle doesn't like metal
very much, so if your jar has a metal lid, seal it first with some plastic
wrap.
Your torshi lefet will be ready in about 2 weeks, and will keep for up to
6 months. It is great as a mezze dish, or as an accompaniment to pastry
dishes, such as Piroshki.
Makes: about 2 quart jars
(approx. 8 cups; 32
one-quarter cup servings)
Author Note: This pickle is worth making for the color alone (just don't
call me shallow, not will you?) These are a Lebanese and Syrian staple,
although I am sure that we sell as many in the store for their appearance
a their potential flavor. I have already sung the virtues of turnips and
beets to you; we should all be eating more of them, and this is a fairly
painless way to do it.
Cuisine: "MidEastern"
Source:"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi): "Aug 2013"
Yield: "8 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 18 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 637mg Sodium
Exchanges: 1/2 Vegetable; 0
Other Carbohydrates.
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
           Â
* Exported from MasterCook *
          Pink Pickled Turnips - Torshi Leftet
Recipe By   :
Serving Size  : 32   Preparation Time :0:00
Categories   : Condiment            LowCal (Less than 300 cals)
        LowerCarbs            LowFat (Less than 5%)
        Vegan
 Amount  Measure    Ingredient -- Preparation Method
-------- Â ------------ Â --------------------------------
 2        cups  water
 3     Tablespoons  salt
 12       small  turnips -- around 3 lbs 5oz/1.5kg
 3        small  beets
 3           garlic cloves -- to 4
            celery leaves -- a big handful, of the leaves at the top of the stalks
 2        cups  white vinegar
First off, boil the water and salt together for about 5 minutes, then set
it aside to cool. Next peel the turnips, cut each into 4-6 wedges, and
then do the same for the beets. Finally peel and halve the garlic cloves.
Layer the turnips into sterilized jars, packing some beet, garlic and
celery between each layer. Combine the vinegar and brine and pour the
liquid over the vegetables, using a knife to wiggle everything into place
and get rid of any air pockets. This sort of pickle doesn't like metal
very much, so if your jar has a metal lid, seal it first with some plastic
wrap.
Your torshi lefet will be ready in about 2 weeks, and will keep for up to
6 months. It is great as a mezze dish, or as an accompaniment to pastry
dishes, such as Piroshki.
Makes about 2 quart jars (approx. 8 cups; 32 one-quarter cup servings)
AuthorNote: This pickle is worth making for the color alone (just don't
call me shallow, not will you?) These are a Lebanese and Syrian staple,
although I am sure that we sell as many in the store for their appearance
a their potential flavor. I have already sung the virtues of turnips and
beets to you; Â we should all be eating more of them, and this is a fairly
painless way to do it.
Cuisine:
 "MidEastern"
Source:
 "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
 Sally Butcher, 2012"
S(Formatted by Chupa Babi):
 "Aug 2013"
Yield:
 "8 cups"
                  - - - - - - - - - - - - - - - - - - -Â
Per Serving (excluding unknown items): 18 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 637mg Sodium. Â Exchanges: 1/2 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 902518 0
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