Kabis

also called kabis · kabees · kabeis · torshi · turshi · pickled turnips · pink pickles · lift makbous · Middle Eastern pickles · the pink ones

The table

2 lb(900 g; peeled)turnipscut the turnips into batonspack the jar, beet at the bottomferment 4 days on the counterchill 24 hr
2Persian cucumbers
4 cups(950 mL)waterboil the brine, then cool it
1 cup(240 mL)distilled white vinegar
3 Tbs(50 g)pickling salt
1 Tbs(12 g)granulated sugar
1 small(80 g; in three wedges)raw beet
4 clovesgarlic
2bay leaves
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1cut the turnips into batons

2boil the brine, then cool it

3pack the jar, beet at the bottom

goes in with what steps 1 and 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days2 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — the brine is no warmer than a hand when it is poured, because hot brine cooks the turnip soft for good

  1. cut the turnips into batons

    not timedfrom the start

  2. boil the brine, then cool it

    30 minwalk awayfrom the start

  3. pack the jar, beet at the bottom

    not timed30 min in

  4. ferment 4 days on the counter

    4 dayswalk away30 min in

  5. chill 24 hr

    1 daywalk away4 days in

You'll need 2-quart jar · saucepan

Goes with

See how it is written
>> title: Kabis
>> category: Toppings & Pickles
>> tags: turnip, beets, pickle, middle eastern, brine
>> counters: Shawarma Counter, The Bowl Shop
>> aka: kabis, kabees, kabeis, torshi, turshi, pickled turnips, pink pickles, lift makbous, Middle Eastern pickles, the pink ones
>> pairs-with: falafel, pita-bread, hummus
>> servings: 16
>> time: 5 days
>> slack: narrow — the brine is no warmer than a hand when it is poured, because hot brine cooks the turnip soft for good

>> step: cut the turnips into batons
Cut @turnips{2%lb}(900 g; peeled) into half-inch batons and @Persian cucumbers{2} into spears.

>> step: boil the brine, then cool it
Boil @water{4%cups}(950 mL), @distilled white vinegar{1%cup}(240 mL), @pickling salt{3%Tbs}(50 g) and @granulated sugar{1%Tbs}(12 g) together for a minute in a #saucepan{}, then ~cool{30%min} until the brine is no warmer than your hand.

>> step: pack the jar, beet at the bottom
Pack @&(~2)cut vegetables{} into a #2-quart jar{} on top of @raw beet{1%small}(80 g; in three wedges), @garlic{4%cloves} and @bay leaves{2}, then pour @&(~1)cooled brine{} over to cover.

>> step: ferment 4 days on the counter
Ferment @&(~1)packed jar{} loosely lidded at room temperature ~stand{4%days}, out of the sun.

>> step: chill 24 hr
Chill @&(~1)pickles{} ~chill{24%hr} before the first one is eaten.