Torshi Left

• 2 pounds small white turnips
• 1 raw or 2 cooked beets, peeled and cut into slices
• 3 3/4 cups water
• 3 tablespoons salt
• 34 tablespoons red- or white-wine vinegar

1. Peel the turnips and cut them in half or quarters.
2. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
3. Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
4. Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
5. Put 4 peeled garlic cloves in with the turnips.
6. Put 1 or 2 chili peppers in the jar.
7. A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.

white turnips, beets, water, salt, vinegar

Taken from www.epicurious.com/recipes/food/views/torshi-left-373625 (may not work)