📝 About This Recipe
A staple of the Lebanese mezze table, Kabiss el Lift is beloved for its striking neon-pink hue and its signature sharp, vinegary crunch. Naturally colored by the addition of fresh beets, these pickles offer a refreshing acidic counterpoint to rich meats and creamy dips. This authentic recipe captures the perfect balance of salt and tang, ensuring your pantry is always stocked with a burst of Mediterranean sunshine.
🥗 Ingredients
The Vegetables
- 2 pounds Turnips (firm, medium-sized purple top or white turnips)
- 1 large Beetroot (raw, peeled, and sliced into batons for natural coloring)
- 4-6 cloves Garlic (peeled and halved)
- 1-2 pieces Green Chili (optional, slit lengthwise for a hint of heat)
The Brine
- 3 cups Water (filtered or distilled is best for clarity)
- 1 cup White Vinegar (distilled white vinegar provides the cleanest tang)
- 3 tablespoons Sea Salt (non-iodized kosher or pickling salt to avoid cloudiness)
- 1 teaspoon Sugar (to balance the acidity)
- 2 pieces Bay Leaf (adds a subtle herbal depth)
👨🍳 Instructions
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1
Begin by thoroughly washing your turnips and beetroot. Scrub the skins well to remove any dirt, as we will keep the skins on the turnips for extra crunch.
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2
Slice the ends off the turnips. Cut them into thick batons or 'french fry' shapes, roughly 1/2 inch thick and 3 inches long.
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3
Peel the beetroot and cut it into similar-sized batons. The beetroot is the 'secret agent' that will dye the turnips that iconic pink color.
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4
Sterilize two 32oz (1 liter) wide-mouth glass jars by running them through a dishwasher cycle or rinsing them with boiling water.
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5
In a medium saucepan, combine the filtered water, sea salt, and sugar. Place over medium heat.
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6
Stir the mixture constantly until the salt and sugar are completely dissolved. Bring to a bare simmer, then remove from heat.
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7
Whisk in the white vinegar and let the brine cool slightly while you pack the jars. It should be warm, not boiling, when poured.
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8
Place 2-3 cloves of garlic and one bay leaf at the bottom of each jar. If using chili, add it now.
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9
Pack the turnip batons into the jars tightly, interspersing them with the beetroot pieces. Distribute the beetroot evenly so the color bleeds consistently.
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10
Pour the warm brine over the vegetables, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
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11
Tap the jars gently on the counter to release any trapped air bubbles. If the vegetables float, you can use a small fermentation weight to keep them down.
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12
Seal the jars tightly with non-reactive lids. Store them in a cool, dark place (like a pantry) for at least 7 to 10 days.
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13
After 10 days, the turnips should be a uniform bright pink. Give them a taste; they should be crunchy and tangy. Once opened, store them in the refrigerator.
💡 Chef's Tips
Always use non-iodized salt; table salt contains anti-caking agents that will make your brine cloudy. Choose smaller, younger turnips as larger ones can often have a woody, fibrous texture that isn't pleasant when pickled. Don't skip the beetroot! While some use food coloring, the beet provides a natural earthiness and a much more beautiful hue. Ensure your jars are impeccably clean; any bacteria can cause the pickles to soften or spoil prematurely. If you prefer a milder pickle, you can adjust the vinegar-to-water ratio, but never go below 1 part vinegar to 3 parts water for safety.
🍽️ Serving Suggestions
Serve alongside a warm plate of Falafel with a side of creamy Tahini sauce. Use as a crunchy topping for Chicken Shawarma wraps to cut through the richness of the garlic sauce (Toum). Arrange on a Mezze platter with Hummus, Baba Ganoush, and fresh pita bread. Chop them finely and fold into a Mediterranean potato salad for an unexpected pop of color and acidity. Pair with grilled Kafta skewers and a cold glass of Arak or a refreshing Mint Lemonade.