Middle Eastern Pickled Turnips

sliced turnip pink pickles in a small blue and white bowl

4.71 from 17 votes

Crisp, tangy, and bright pink from one small beet, these pickled turnips are delicious with falafel, shawarma, or a mezze spread. Allow 10 minutes to prepare them and five days in the refrigerator before serving.

Prep Time10

Pickling Time5

Total Time5 10

Course: Condiment

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 20.9kcal

Author: Suzy Karadsheh

Ingredients

3 cups distilled water
¼ cup kosher salt, do not use table salt
1 cup distilled white vinegar
2 large turnips, about 2 pounds, peeled and cut into ½-inch-thick batons
1 small beet, peeled and cut into 1/2 -inch-thick batons
Dried red chili peppers or red pepper flakes, optional, to taste

Instructions

Make the brine. In a large measuring cup or bowl with a pour spout, stir the kosher salt into the distilled water until completely dissolved. Stir in the vinegar.
Fill the jar. Place the turnips and beet in a large mason jar with a lid. Use a second jar if needed, dividing the beet between the jars. Add the chile peppers or red pepper flakes, if using.
Add the brine. Pour the brine over the vegetables, making sure they are fully covered.
Refrigerate. Close the jar tightly and refrigerate for 5 days before serving.

Video

Notes

Using tap water: Combine the water and salt in a saucepan and bring to a boil, stirring until the salt dissolves. Stir in the vinegar and let the brine cool completely before pouring it over the vegetables.
Salt: Use kosher salt, not table salt.
Storage: Keep the turnips in their brine in a tightly closed jar in the refrigerator for up to 4 weeks.
Serving: Add to falafel or shawarma pita sandwiches, set out with mezze, or serve alongside labneh and boiled eggs.
Visit our shop to browse Mediterranean ingredients, including extra virgin olive oils and all-natural and organic spices.

Nutrition