مخلل اللفت بالشمندر

Wash the turnips and beetroot thoroughly, then peel and slice them lengthwise or as desired.

In a clean glass jar, layer turnip slices with a few slices of beetroot, alternating until the jar is filled.

In a separate bowl, prepare the brine: for every cup of water, mix 1 tablespoon of coarse salt, 1 teaspoon of sugar, and 1 teaspoon of vinegar.

Stir well until the salt is fully dissolved.

Pour the brine over the turnips in the jar until they are completely submerged.

Seal the jar tightly and leave it at room temperature for about 10 days to ferment. Once ready, serve and enjoy!