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Title: Tershid Mechalal (Turnip & Beet Pickle)
Categories: Jewish Kurdistan Israel Vegetable Info
Yield: 2 Quarts
| 1 | lb | White turnips, peeled |
| 1 | lb | Fresh beets, peeled |
| 1 | tb | Coarse salt |
| 3 | Cloves garlic, peeled & left whole | |
| 3 | c | Water |
1.Cut turnips & beets into quarters if they are small & eighths if large. 2. Mix all ingreds together including water & put mixture into glass or pottery jar. Cover & let stand at room temp for 2-3 weeks before serving. Note that liquid should cover vegetables. At end of pickling time, refrigerate & use when needed as table condiment w/Kurdish or other Middle Eastern foods. Makes 2 quarts.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi
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