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
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Ingredients
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4-5
medium sized turnips
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1
head of cauliflower
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2
beets
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8
cloves of garlic peeled
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1/2 cup
kosher salt
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10 cups
filtered water
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2 cups
white or apple cider vinegar
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two
2 Quart jars with lids
Directions
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Peel the turnips, cut in half and slice.Wash the cauliflower and separate into bite sized florets.Peel the beets and cut into quarters
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In a very large bowl mix the water, vinegar and salt....Mix till the salt is dissolved.
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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.
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