Best Pickled Turnips Torshi Lift Recipes

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

PICKLED TURNIPS ("TORSHI LIFT")

Pickled Turnips (

The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's "A Book of Middle Eastern Food".

Provided by Sephardi Kitchen

Categories Vegetable

Time P10DT20m

Yield 2 pounds of turnips, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs turnips, small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tablespoons salt (Kosher salt is best)
3 1/2 cups water
1 1/4 cups white vinegar

Steps:

Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
The pickles should be eaten from within a month to 6 weeks of making.

Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 3574.9, Carbohydrate 8.3, Fiber 2.2, Sugar 5, Protein 1.1

TUNISIAN TORSHI (PICKLED TURNIPS)

Tunisian Torshi (Pickled Turnips) image

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

Ingredients

1 tablespoon fresh lime juice
1 teaspoon salt
4 medium turnips, peeled and sliced into 1/8-inch thick rounds
2/3 teaspoon cayenne
1/3 teaspoon cumin

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 LIFT

Torshi Lift image

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

Ingredients

1 1/4 lbs small turnips
9 ounces raw beetroots, preferably not much larger than the turnips
4 ounces fresh dates, stoned and halved (optional)
4 cloves garlic, cloves skinned and very finely chopped
4 1/2 tablespoons salt
3 3/4 cups water
1 1/2 cups white vinegar

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.

TORSHI LEFT

Torshi Left image

Categories Beet Brine Raw Boil

Yield makes 2 quarts

Number Of Ingredients 5

Ingredients

2 pounds small white turnips
1 raw or 2 cooked beets, peeled and cut into slices
3 3/4 cups water
3 tablespoons salt
3-4 tablespoons red- or white-wine vinegar

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.