Pickled Turnip (Lift Makbouse)

1. Blanch turnips in boiling water and then peel them.

2. Peel the beetroot.

3. Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.

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Nutrient	Quantity
Total fats	0.122 g
Protein	1.098 g
Carbohydrates	7.8446 g
Energy	34.16 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0488 g
Water	112.0814 g
Aspartic acid	0.0769 g
Calcium, Ca	36.6 mg
Fiber, total dietary	2.196 g
Niacin	0.488 mg
Arginine	0.0293 g
Riboflavin	0.0366 mg
Glutamic acid	0.1586 g
Sodium, Na	81.74 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0012 g
Total lipid (fat)	0.122 g
Manganese, Mn	0.1635 mg
Proline	0.0317 g
Fatty acids, total saturated 16:0	0.0122 g
Choline, total	13.542 mg
Sugars, total	4.636 g
Serine	0.0354 g
Fatty acids, total saturated 18:0	0.0012 g
Vitamin B-6	0.1098 mg
Selenium, Se	0.854 g
Ash	0.854 g
Fatty acids, total saturated 18:1 undifferentiated	0.0073 g
Pantothenic acid	0.244 mg
Phenylalanine	0.0207 g
Copper, Cu	0.1037 mg
Thiamin	0.0488 mg
Methionine	0.0134 g
Iron, Fe	0.366 mg
Carbohydrate, by difference	7.8446 g
Phosphorus, P	32.94 mg
Folate, total	18.3 g
Alanine	0.0427 g
Valine	0.0366 g
Fatty acids, total saturated 18:2 undifferentiated	0.0146 g
Glycine	0.0305 g
Zinc, Zn	0.3294 mg
Isoleucine	0.0439 g
Fatty acids, total polyunsaturated	0.0647 g
Leucine	0.0403 g
Folate, DFE	18.3 g
Tryptophan	0.011 g
Vitamin C, total ascorbic acid	25.62 mg
Phytosterols	8.54 mg
Tyrosine	0.0159 g
Vitamin K (phylloquinone)	0.122 g
Fatty acids, total saturated	0.0134 g
Histidine	0.0171 g
Fatty acids, total monounsaturated	0.0073 g
Threonine	0.0305 g
Folate, food	18.3 g
Vitamin E (alpha-tocopherol)	0.0366 mg
Magnesium, Mg	13.42 mg
Lysine	0.0439 g
Potassium, K	233.02 mg
Cystine	0.0061 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Beetroot	2	0	0	0
Pepper	1 hot	0	0	0
turnip	2	34.16	7.8446	0.122
jalapeno pickling liquid	5 cups	0	0	0