Pickled Turnips, Carrots, Cucumbers, and Peppers

Tariq Al-ShammariChef

Ingredients

• 1 kilogram turnips
  1 kilogram
• 1 kilogram cucumbers
  1 kilogram
• 1 kilogram carrots
  1 kilogram
• 1 kilogram green peppers
  1 kilogram
• 4 cloves garlic
  4 clove
• 2 tablespoons salt, per cup of water
  2 tablespoon

Steps

1. 1

   Wash the turnips, cut them into several pieces, and place them in a jar. Add several pieces of beetroot to give it a pink color, then add about 3 cups of water with 6 tablespoons of salt. Stir well until dissolved, then pour over the turnips. It is preferable to weigh them down with a small tea plate, plastic spoons, or wooden sticks. Cover and leave for a week, then enjoy. It can also be stored for long periods.

   Required Tools:

   🍳

   Jar

   🍳

   Bowl

   10 min
2. 2

   For pickling carrots, cut the carrots lengthwise and place them in a jar. Add salt and water in the same way.

   Required Tools:

   🍳

   Jar

   Knife

   10 min
3. 3

   For pickling cucumbers, wash the cucumbers and make several punctures with a fork on each cucumber. Place them in a jar, and if desired, add garlic cloves, then add water with salt.

   Required Tools:

   🍳

   Jar

   Knife

   10 min
4. 4

   For pickling peppers, remove the tops of the peppers and wash them. Try to fit the peppers together in the jar, then add water and salt.

   Required Tools:

   🍳

   Jar

   Knife

   10 min
5. 5

   There is another way to make stuffed peppers. Remove the tops of the peppers and stuff them with chopped cauliflower, chopped carrots, and green beans. It is preferable to blanch them slightly before stuffing the peppers with celery. Place them in a jar and cover with water and salt, then leave for a week or more before serving.

   Required Tools:

   🍳

   Jar

   Knife

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags