Best Mideastern Pickles Two Recipes Turnip And Cauliflower Recipes

MIDDLE EASTERN PICKLED TURNIPS

Steps:

• In a medium sized pot, add the water, Kosher salt and bay leaves.
• Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
• Let cool completely then add the vinegar.
• In a large container with a tight fitting lid, add your turnips and beets.
• Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
• Pour the liquid into the container.
• Let sit for 5 days.
• Before serving, they are best refrigerated.
• The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

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.

MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER

Steps:

• For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
• Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
• For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
• Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.