Spicy turnip brine is a drink from Adana made by mixing sour brine from dark-colored root vegetables and turnips with hot pepper juice and salt, then letting it rest. Served with kebabs and grilled meat, it refreshes the palate and is also enjoyed with late-night snacks.
Finely chop the hot peppers and blend them with half of a 200 ml measure of water. Strain through cheesecloth and reserve the juice.
Gradually add the strained hot pepper juice to the turnip brine, tasting as you go to adjust the heat. Add the salt and lemon juice as well.
Pour the mixture into clean bottles and refrigerate to let the flavors meld. Turn the bottle over a few times before serving.
Add the hot pepper juice gradually, tasting as you go; adding it all at once may make the drink too spicy to enjoy. No specific allergens are listed in this recipe.
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