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Yield makes 2 quarts

Number Of Ingredients 5

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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.