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Challum 
Titvash

Pickled turnips and red cabbage 
Contributed by Ronnie George


Food Picture
These Armenian pickles served as appetizers or used as garnishes
 
Brine
2 cups water
1/2 cup vinegar
2 Tablespoons salt (not iodized)
1 Tablespoons spice mixture (coriander, dill, mustard seed)
1 or 2 cloves garlic
 
Vegetables
  white turnips
  red cabbage
Preparation
  1. Mix brine ingredients and heat.
  2. Cut up turnips in sticks like French fries. Coarsely shred red cabbage.
  3. Place in clean jar or Tupperware bowl.
  4. Add hot brine to cover.
  5. Seal and refrigerate several days or weeks to desired flavor and crispness.