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Author Notes: What's a picnic without a good pickle!!!!
My mother-in-law, Jamile Betesh, is a master of pickles. She makes pickles out of mushrooms, artichokes, peppers, green tomatoes, cabbage, baby eggplants and avocados. This is a traditional Syrian recipe for turnip and cauliflower pickles and they are always served at the Syrian Maza table(assortment of appetizers) The beautiful pink color really catches your eye! —Joy Betesh
- 4-5 medium sized turnips
- 1 head of cauliflower
- 2 beets
- 8 cloves of garlic peeled
- 1/2 cup kosher salt
- 10 cups filtered water
- 2 cups white or apple cider vinegar
- Two 2 Quart jars with lids
- Peel the turnips, cut in half and slice.Wash the cauliflower and separate into bite sized florets.Peel the beets and cut into quarters
- In a very large bowl mix the water, vinegar and salt....Mix till the salt is dissolved.
- Into each jar place 2 beet quarters and 2 cloves of garlic. Add the sliced turnips to one jar and the cauliflower to the other jar. Pour in the water mixture till it covers the vegetables. Add the additional 2 beet quarters and 2 garlic cloves. Cover the jars and let them sit at room temperature for at least 24 hours. Then refrigerate the jars.They will keep in the refrigerator for 3-4 weeks.
- This recipe was entered in the contest for Your Best Picnic Dish