From Simple Turnip to Glorious Lebanese Delicacy- '31 days'- day 24

Turnips are coming into high rotation with our CSA vegetable and fruit box. I've thrown them into soups and stews and mashed them into a 1/4 turnip, 3/4 potato mixture. But there is nothing more delicious turnip-wise than Lebanese turnip pickles. I made them, and then I looked up a recipe. I think I am close; we'll know in two days. They will live in the refrigerator while we eat them, so I didn't attempt to can them. 

enjoy their beautiful purple color- it won't last long!...start with a few turnips, peeled and cleaned

cut peeled, cleaned turnips into french fry-sized pieces and place into a well-washed jar

add a tablespoon of kosher salt, one cup of vinegar (I had red wine vinegar), and beet juice/water to cover the turnips. Place in refrigerator and wait for two days. The beet juice is for color and a bit of flavor. You can also tell if the turnips are completely pickled if the color has reached the center. If you go to a Lebanese restaurant, these will arrive at your table before you order like chips and salsa at a Mexican restaurant. I can't wait to try and see if my version is as tasty as the store-bought ones!

“Who is rich? He who rejoices in his portion.”  --The Talmud

“Simplicity is the ultimate sophistication.” --Leonardo da Vinci

“Live simply that others might simply live.” --Elizabeth Seaton

I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. (Philippians 4:12)