Kabees el Lift
Lebanese pickled turnips with beets create an almost-neon pink pickle that's perfect alongside grilled meats or vegetables.
Lebanese, Levantine, Mediterranean, Middle Eastern
beetroot, beets, kabees, kabees el lift, pickle, pickles, turnip, turnips
The Elegant Economist
whole black peppercorns
peeled and halved
In a saucepan, combine water, salt, vinegar, and sugar and bring to medium heat until all salt and sugar is dissolved. Remove from heat and let cool to room temperature.
In sterilised canning jars (either one large, or several small), place your bay leaves, garlic, peppercorns, and chili pepper halves.
Peel and slice your turnips into strips (we like ours thin, for sandwiches). Place in your jars.
Peel and cut your beets into halves and add to your jar(s).
Pour your brine over the turnips and beets, until covered. Place a canning weight over them to ensure none float to the top of the brine.
Close your jar and place in a cool, dark place (like a cupboard) for seven days. After seven days you should taste your lift, and if they are fully pickled you can place in the refrigerator.
This recipe has been updated as of October 2nd, 2019.