Lefet, Mehalela, or simply put, Pickled Turnips

Lefet, or Halilah is a smart, tangy little side. It's delicious on its own, but is even better when eaten with a salad or stuffed in a sandwhich of felafel or schwarma.

Ingredients:

• 2 lbs white turnips (5 small) peeled, and sliced
• 1 beet root, peeled and sliced
• 3 cloves of garlic (optional)
• 2 cups water
• 1/2 cup white vinegar
• 2 tablespoons course salt

Preparation:

1 Place the beetroot slices on the bottom of the jar. Pack the rest of the jar with the turnip slices. Add the garlic, if desired.

2 Dissolve the salt in the vinegar and water. Fill the jar until the turnips are covered. Seal tightly. Put in a cool, dark place (not the regrigerator) for about five days, shaking the jar once a day.

3 Once you open the jar and start eating the pickles, be sure to store the jar in the refrigerator.