Navets marinés roses
Bâtonnets de navet marinés au vinaigre avec de la betterave qui les colore en rose — le pickle des falafels.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the brine
Put the water, salt and sugar in a small pan over medium heat. Stir until the salt fully dissolves, about 5 minutes, then turn off the heat, add the vinegar, and let it cool completely to room temperature before using.
- 750ml water
- 3 tbsp salt
- 1 tsp sugar
- 250ml white vinegar
✅ C'est prêt quand : liquid is clear, salt fully dissolved, and brine is cool to the touch
Cut the turnips
Cut the turnips lengthwise into thick sticks, about the size of chunky french fries, roughly 1cm (0.4in) wide.
- 1kg turnips
✅ C'est prêt quand : turnips are cut into even, chunky sticks
Fill the jar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the brine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wait
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the brine
Put the water, salt and sugar in a small pan over medium heat. Stir until the salt fully dissolves, about 5 minutes, then turn off the heat, add the vinegar, and let it cool completely to room temperature before using.
- 750ml water
- 3 tbsp salt
- 1 tsp sugar
- 250ml white vinegar
✅ C'est prêt quand : liquid is clear, salt fully dissolved, and brine is cool to the touch
Cut the turnips
Cut the turnips lengthwise into thick sticks, about the size of chunky french fries, roughly 1cm (0.4in) wide.
- 1kg turnips
✅ C'est prêt quand : turnips are cut into even, chunky sticks
Fill the jar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the brine
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wait
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Before fridges, pickling was the main way to keep vegetables through the year. Lebanese homes still have shelves of jars with pickled cucumbers, chilies, cauliflower and turnips.
The beetroot was added for color, and pink turnips became a must-have on every falafel and shawarma counter.
⭐ Why It's Famous
Their bright pink color and sour crunch make any sandwich or mezze plate look and taste better.
💡 Fun Fact
The turnips are white inside when you start. The pink color comes only from the beetroot, which slowly dyes the whole jar.
Lebanon and the Levant
33.89°N, 35.50°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!