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 daystwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 5 days.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> 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
>> step.1: cut the turnips into batons
>> step.2: boil the brine, then cool it
>> step.3: pack the jar, beet at the bottom
>> step.4: ferment 4 days on the counter
>> step.5: chill 24 hr

Cut @turnips{2%lb}(900 g; peeled) into half-inch batons and @Persian cucumbers{2} into spears. Turnip is the whole dish and the cucumber is a passenger — a plate of kabis is mostly turnip everywhere it is sold, whatever the mixed jars in the shop suggest.

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. Hot brine cooks the turnip soft, and soft is the one thing this pickle must not be.

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. One small beet, sitting at the bottom, is all the colour it takes — that pink is beet bleeding up through the jar over four days and it is not dye, whatever the shade suggests.

Ferment @&(~1)packed jar{} loosely lidded at room temperature ~stand{4%days}, out of the sun. It will cloud and fizz gently by day two; that is what it is meant to do.

Chill @&(~1)pickles{} ~chill{24%hr} before the first one is eaten. They keep two months in the fridge and get pinker the whole time.