Arabic Pickled Turnips

Arabic pickles turnips are a real treasure here and they are very simple to make.  These pickled turnips are served alongside the meal in small plates next to the main dish.  They are very salty as is the pickles that they love so much.

Ingredients: 

• 1 large beet,
• 4 small turnips or 3 medium size,
• 2 garlic quartered,
• young celery leaves,
• 1/2 cup white vinegar and water,
• 1 T. salt

Directions:

Do not boil beet, peel quarter and set aside.  Drop the turnips into boiling water to 2 to 3 minutes.  Remove turnips and peel them.  They will have a silky texture.  Place in hot sterilized 1-pint 

wide-mouth jars or one large jar, packing between each turnip.  Now add in beet quarter, garlic clove (2-3 slivers) 2-3 sprigs of celery leaves. Then add another layer of turnips and then a layer of the beet mixture.

Combine and bring to boil white vinegar and water and salt.  Fill jar with vinegar mixture, seal and store in warm place 10 days. 

_