مخلل اللفت

We wash the turnips thoroughly and remove any dirt, then cut off the tops and stems.

We slice the turnips using a knife or serrated cutter to create attractive, even slices.

We peel the beets and cut them into small cubes.

In a clean, sterilized glass jar, we layer the turnip slices followed by a portion of beet cubes, repeating the process until the jar is full, pressing down to remove air gaps.

We place some of the turnip stems on top to help keep the contents pressed down.

We prepare the pickling brine by mixing 3 tablespoons of salt and 1 tablespoon of sugar per liter of previously boiled and completely cooled water (room temperature).

We pour the brine into the jar until the turnips are fully submerged.

We seal the jar tightly. If the lid isn't secure, we place a clean plastic bag between the lid and the jar to improve the seal.

We leave the jar at room temperature (on the kitchen counter) for 4 to 5 days. If the weather is hot, we store it in the fridge to prevent spoilage.

After five days, the pickled turnips are ready to eat and will have turned naturally pink due to the beets.