Pickled Turnips, Carrots, and Cucumbers

Omar Al-MansouriChef

Ingredients

• 1 kilogram turnips
  1 kilogram
• 1 kilogram carrots
  1 kilogram
• 1 kilogram cucumbers
  1 kilogram
• 4 tablespoons coarse salt
  4 tablespoon
• 4 cloves garlic, with skin
  4 clove
• 4 bay leaves
  4 leaf
• 5 cups water
  5 cup

Steps

1. 1

   Wash the vegetables thoroughly with water and then drain.

   5 min
2. 2

   Peel the turnips and carrots with the peeler, then cut the turnips, carrots, and cucumbers with the special pickle cutter.

   Required Tools:

   Peeler

   Cutting Board

   5 min
3. 3

   Layer the vegetables in a jar, placing the bay leaves and garlic between the layers.

   Required Tools:

   🍳

   Jar

   5 min
4. 4

   Dissolve the salt in the water, pour it over the vegetables, and then seal the jar tightly.

   5 min
5. 5

   Open the pickle jar after 5 days and store it on the refrigerator shelf.

   5 min

Nutrition Facts

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

Dietary Features & Tags