Pickled turnip and beets are one of the most favorite Iraqi side dishes. It is a must-have during a meal and making sandwiches (Falafel, Kabab, Gyro, and Chicken). Turnip and beet are root vegetables, beet have a violet color and turnip has many different colors (yellow, orange and red and white-fleshed). Turnip is crunchy, sweet and bit spicy in taste, beet is softer and sweeter in taste. Turnip and beet both have an earthy taste and they taste wonderful when they are pickled. Turnip and beets go great together with any recipe you decide to make.
My family loves this side dish, the dish needs at least 3 to 5 days to be pickled and the whole jar turns to a reddish color from the beets also the turnip turns reddish as well. My youngest daughter counts the days for this dish to be finished, so she can start eating it. She comes every day to ask if it is done or not.
Ingredients
1-gallon empty glass jar
10 medium-size turnips, cut into 1/2 inch slices
3 medium-size beets, cut into 1/2 slices slices
½ cup of salt
3 cups of vinegar
Water as needed room temperature to fill the jar to the top
Instructions
Make sure the 1-gallon empty glass jar is clean and dry.
Take one whole beet, cut into 1/2 inch slices and organize it into rows at the bottom of the jar
Take five whole turnips, cut into 1/2 inch slices and add them to the jar above the beets and organize them into rows.
Take the second whole beet, cut into 1/2 inch slices and organize them into rows inside the jar.
Take five whole turnips, cut into 1/2 inch slices and add them to the jar above the beets and organize them into rows.
Take the third whole beet, cut into 1/2 inch slices organize it into the jar.
You would have three beets one in the bottom, middle and above to give off the reddish color to the whole jar and between them would be the turnips.
In a large bowl add the salt, vinegar and three cups of water mix very well and add it to the jar, make sure the jar is filled to the top by adding more water. Close the jar tightly and leave it for 3 to 5 days.
