Auntie Marys Torshi Left recipe

Torshi left is a popular Arab pickle and in Egypt they make it in brine, without any vinegar at all. The beetroots give the turnips a lovely pink color. 



•1 kilo  turnips (about 2 lbs)

•2 beetroots, raw and sliced or quartered.  (you only need a peice really)

•2 cloves of garlic, finely sliced

•just over a litre or 2 pints of water enough to cover the turnips

•5 tablespoons of salt

Use firm, unblemished turnips. Trim and wash them and peel them if necessary (if large). Cut them in half or quarters and leave baby ones whole.
Place the turnips in sterilised preserving jars and layer with slices of beetroot and garlic.  Traditionally you put a piece of beet at the bottom, so that when the top turnips turn pink you know its time to serve and eat them
Put the water and salt into a pan, bring to the boil and pour over the vegetables. Seal the jars and leave in a warm place for 3 or 4 days, by which time the pickle will be ready to eat.

Then keep refrigerated and eat within 2 weeks.