Kabees

Today I made three quarts of Kabees, a simple, middle eastern preserve of turnips and beets. Where are the beets, you ask? The only late beets I planted are golden ones. They are gorgeous and delicious and will imbue a warm, golden tone to these quart jars as they age.

Here's how I made them (today):

Kabees

3 turnips, peeled and cut into matchsticks
3 beets, peeled and cut into matchsticks
9 cloves garlic, sliced
hot pepper flakes (I didn't have any fresh hot peppers)
2 ½ cups vinegar (approximately) - I used an herb-infused apple cider vinegar
2 ½ cups water (approximately)
5 teaspoons salt (sea or kosher)

In a bowl, combine the vinegar, water and salt and stir until the salt is dissolved and dispersed.
Fill each quart jar with the beets and turnip pieces in layers with the garlic and pepper flakes.
Fill each jar with the vinegar-water-salt blend and cap.

I did add some sweet pepper to one of the jars to fill the jar and because I had them. That's how I roll.

I label these and put them in my basement pantry where it's both relatively cool and very dark. I like to let them sit for at least one month before using, and can say they get better as they sit throughout the winter.

I love these on our hand-ground wholewheat bread, sandwich-style and understand that they're a great addition to sandwiches in general. I also love them tossed into a salad (hot or cold), as a side-dish, alone or with other vegetables, and even on pizza.


So, yeah, that's what I made today. Peace.