The Verdict Is In
As you may recall, for some time I have been on a quest for the best recipe for Lebanese pickled beets turnips. I am pleased to report to you the results of my exhaustive adequate survey.
The taste test included two recipes: one that I believe to be more traditional, using only salt and sugar, but taking twenty days to pickle. The other uses vinegar and salt, and requires only five days.
I am pleased thrilled to announce that the five-day recipe is not only faster but also superior in taste (and probably more antibacterial?). They were almost entirely and ravenously consumed by family and friends, however, so this operation is in need of scaling.
Go forth and enjoy.
phik » A Portable Feast said,
November 1, 2006 @ 16:31
[...] From left: spicy Japanese cucumbers pickled in soy; Thai pickled carrots; shallots pickled in red wine vinegar; Polish pickled mushrooms; cilantro cucumber pickles; hot and spicy eggs; salt eggs; red onions; green beans; asparagus; and the omnipresent Lebanese pickled turnips [...]
pbojanic said,
December 7, 2006 @ 22:21
This pickled turnip is called ‘lift’ (pronounced ‘leeft’) in Lebanese. It’s yummy. I’ve been asked in more than one shawarma shop if I was a Lebanese guy, after asking for this particular ingredient on my sandwich.