Liffit
Pink Pickled Turnips
Liffit are the rosy pink pickled turnips that turn up on nearly every Palestinian mezze table, set out beside falafel, shawarma, and grilled meats. A few slices of beet in the jar stain the turnips a vivid magenta, while a plain brine of vinegar, water, and salt does the rest of the work over about a week. Pickling them at home is simple and satisfying, and you are rewarded with turnips that are crisp, sharp, and bright.
Method
Peel and boil the beets until just tender, then drain, reserving some of the cooking water to add to the jar for extra color.
Cut the turnips and the boiled beets into quarters and pack them into a clean jar.
Add the salt, then pour in the vinegar and water (roughly two parts vinegar to one part water) until the vegetables are submerged, along with a splash of the reserved beet water.
Seal the jar tightly and shake to dissolve the salt. Set it in a warm, sunny spot, such as a kitchen windowsill, for about one week until the turnips are tangy and bright pink.
Cook’s notes
- Choose firm, unblemished turnips for the crispest pickles.
- Once the turnips taste the way you like, move the jar to the refrigerator to slow the pickling and keep them crunchy.
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