Pickled Turnip (Iraqi Mehalala)
Turnip in vinegar and salt in a wonderful red-purple color that it gets from a combination of beets – The best Iraqi pickles
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 14Serving/Unit
Ingredients
Turnip, 7 medium units
Beet, 1 unit
Salt, 2 flat tablespoons
Canned natural vinegar 5%, 10 tablespoons
Hot green pepper, 1 medium unit
Lemon salt, 2 flat teaspoons
Preparation
1. Peel the beets and turnips, cut into thin slices and put in a jar.2. Chop the hot pepper and add to the jar.3. Add the salt, vinegar and lemon salt, fill the jar with water and set aside for about 3 days.4. After 3 days put in the fridge. Enjoy very tasty pickled turnip!5. Bon appetite (:Total time: 3-4 days
The beets only give the color but are definitely eaten as well.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 39 cal | 28 cal |
| Proteins | 1 g | 1 g |
| Carbohydrates | 9 g | 6 g |
| Fat | 0 g | 0 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Rachel Zoref (Rochale)
Sour turnip with beet