The most popular pickle of the Arab world is turnips turned pink with cherry-colored beet juices. Huge jars of these pickles adorn the streets and decorate the windows and counters of cafés and restaurants. In Egypt the turnips are pickled in brine alone, or with just a little added vinegar. They are ready to eat within 4–6 days and should be eaten within 6 weeks.

　　

Ingredients

makes 2 quarts

　　2 pounds small white turnips

　　1 raw or 2 cooked beets, peeled and cut into slices

　　3 3/4 cups water

　　3 tablespoons salt

　　3–4 tablespoons red- or white-wine vinegar

　　

Step 1

Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.

　　

Step 2

Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.

　　

Step 3

Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.

　　

Variations

Step 4

Put 4 peeled garlic cloves in with the turnips.

　　

Step 5

Put 1 or 2 chili peppers in the jar.

　　

Step 6

A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf