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The Hirshon Lebanese Pickled Turnips – مخلل اللفت و الشمندر

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 3 cups (750 ml) water
  • ⅓ cup (70 g) coarse white salt, such as kosher salt or sea salt
  • 2 bay leaves
  • 1 cup (250 ml) white vinegar (distilled)
  • 2 pounds (1 kg) turnips, peeled
  • 3 sprigs young celery stalks with many leaves
  • 1 small beet, or a few slices from a regular-size beet, peeled
  • 4 cloves garlic, peeled and thinly sliced
  • 1 tablespoon whole black peppercorns


  1. In a saucepan, heat 1 cup of the water. Add the salt and bay leaves, stirring until the salt is dissolved.
  2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
  3. Cut the turnips and the beet into batons, about the size of French fries. Put all ingredients except brine into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaves.
  4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.
  5. Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within six weeks after they’re made.
  • Category: Recipes


  • Calories: 95.97 kcal
  • Sugar: 10.13 g
  • Sodium: 1226.85 mg
  • Fat: 0.4 g
  • Saturated Fat: 0.08 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 19.29 g
  • Fiber: 5.57 g
  • Protein: 2.89 g
  • Cholesterol: 0.0 mg
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