Lebanese-style pickles version (like turnip and beet pickles, “lift”)

 Lebanese turnip pickles (“lift”) are tangy, vibrant pink, and irresistibly crunchy. 🩷

They’re a staple alongside shawarma, falafel, or grilled meats — and super easy to make at home.

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🥬 Lebanese Turnip Pickles (Lift)

Ingredients (makes 1 large jar)

• 4 medium turnips, peeled and cut into thick sticks

• 1 small beet, peeled and sliced (for color)

• 2 cups water

• 1 cup white vinegar (or apple cider vinegar)

• 1 tbsp salt (non-iodized, like pickling or sea salt)

• 1 tsp sugar (optional — balances the acidity)

• 2–3 garlic cloves, peeled and halved (optional)

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Instructions

1. Prep the vegetables

   • Peel and cut turnips into thick sticks (like fries).

   • Slice the beet into wedges or sticks (just a few pieces for color).

   • If using garlic, add it to the jar for a classic Lebanese flavor.

2. Pack the jar

   • In a clean glass jar, layer the turnips and beet slices.

   • Leave about 1–2 cm of space at the top.

3. Make the brine

   • In a small pot, combine water, vinegar, salt, and sugar.

   • Stir and bring just to a simmer until salt dissolves.

   • Let it cool slightly (it should be warm but not hot).

4. Pour and seal

   • Pour the brine over the turnips until they’re fully submerged.

   • Seal the jar tightly.

5. Ferment

   • Leave the jar at room temperature (away from direct sun) for 3–5 days.

   • The color will turn a beautiful pink, and the flavor will develop.

   • Once they’re ready, move to the fridge — they’ll keep for several weeks.

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💡 Tips & Variations

• If you prefer less sour pickles, use a 2:1 ratio of water to vinegar.

• Add a small green chili for a spicy version.

• To keep them extra crunchy, don’t overcook the brine — just warm enough to dissolve the salt.

• Avoid iodized salt; it can make the brine cloudy.