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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet. | 2. In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly. | 3. Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot. | 4. The pickles should be eaten from within a month to 6 weeks of making. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turnip	2			34.16	7.8446	1.0979999999999999	0.122
celery leaf	2 -3			-	-	-	-
garlic clove	2 -4			-	-	-	-
beet	1		uncooked sliced	58.48	13.0016	2.1896	0.2312
salt	4 -6	tablespoons		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
white vinegar	1 1/4	cups		53.55	0.11900000000000001	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.