Levantine cuisine · Salads & Mezze

Kabis Lifet

White turnip sticks that turn a bright pink in the brine thanks to a slice of beetroot pickled alongside.

Ingredients · for 6 servings

• 1 kg white turnips (baby turnips or swede)
• 1 beetroot
• 1 l water
• 60 g salt
• 150 ml white wine vinegar
• 6 garlic cloves
• 2 bay leaves
• 1 tbsp black peppercorns

Instructions

1. Peel the white turnips and cut into sticks about 1 cm thick; peel the beetroot and cut into thin slices – it's there purely for the color.
2. Bring the water and salt to a boil until fully dissolved, take off the heat, stir in the vinegar and let the brine cool completely.
3. Fill two hot-rinsed screw-top jars alternately with turnip sticks and a few beetroot slices, tucking garlic, bay leaves and peppercorns in between.
4. Pour the cold brine to the rim so all the sticks are covered, and seal the jars tightly.
5. Let stand at room temperature for 7–10 days, turning the jars once daily, until the turnips are pink through and pleasantly sour.
6. Store cool afterward and serve the sticks as a colorful mezze alongside hummus, falafel or shawarma.