Pickled Turnips

Procedure

1. Prepare pickling solution and set aside.
2. Wash and dry turnips, trim stalks and root ends and peel any roots on the skin. Quarter turnip heads and set them aside.
3. Wash and dry beet, trim stalk and roots and cut into quarters. Slice one of the quarters into thin wedges and set aside.
4. Pack turnips in the jar, with the beet wedges in between and pour pickling solution in the jar to cover them. Close the lid tightly and store in a cool, dark place. Turnips are ready to eat after 10 days.

Serve in thin slices with Falafel, Lebanese couscous (Mughrabia), Shawerma, hummus and fava beans.