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Kabees (Pickled turnip and cucumber) Recipe

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This recipe for Kabees (Pickled turnip and cucumber) is from El Barakay - The Bountiful Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turnip
3 lbs. purple turnip washed and cut in small wedges
1/3 cup white vinegar
¾ cup kosher salt
2 to 3 cups water

Cucumber
8 to 10 small cucumbers
1/3 cup white vinegar
¾ cup kosher salt
3 cups water
Directions:
Directions:
Layer turnip in jar. Add vinegar, salt and enough water to fill the jar. Place plastic lid on top of the turnip (to keep everything in place) and then cover jar and let sit for approximately 10 days.

Layer cucumber in a jar. Add salt, vinegar and enough water to fill the jar. Place plastic lid on top of the cucumber (to keep everything in place) and then cover the jar. Let sit for 10 days.
Personal Notes:
Personal Notes:
I love pickled vegetables. I especially love my mother’s pickled turnips. She used to pickle them in the summer and refrigerate them. They lasted for months at a time. We were able to enjoy her pickles from June to November of each year

 

 

 

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