I learned most of these recipes at my grandmother's side, and it's very important to me to pass them down to Anouk. This recipe is so easy to make that I thought it would be a good one to start with. Plus, everyone the in the house loves them -- they go fast. It's almost not worth making them unless you make a huge batch. Spicy, tangy, and earthy with a snap. There's nothing else in the world like lifts.
Ingredients:
1 lb. turnips
1.5 cups water
1.5 cups distilled white vinegar
5 tsps salt
5-6 garlic cloves, smashed
crushed red pepper flakes (optional)
Directions:
Peel the turnips and cut into bite sized chunks. Mix up a bowl of brine by stirring together the water, vinegar, and salt (if you need more for the amount of turnips you've got, mix another batch). Place the turnips into Tupperware or mason jars with the garlic (about 2-3 cloves per container). Add red pepper if you'd like -- about 1 tsp per 8 ounces.
Pour the brine over the turnips. Place 2 slices of beet at the top and replace the lid. Let sit in the fridge for 1-2 days. Every 12 hours or so, open the jar and taste a lift, and adjust the flavorings (more salt or pepper if you'd like). You'll know they're ready when the brine turns a deep red and that the flavor is just right when you can't eat just one.
Serve the lifts as a side with hummus, pita and olives. We like them on spinach dressed with some of the brine mixed with olive oil, or just by themselves, eaten like popcorn while watching a movie. Yum!
What favorite family recipes have you shared with your kids?
