Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.
3cupsdistilled water,see note if you want to use tap water
¼cupkosher salt,do not use table salt
1cupdistilled white vinegar
2large turnips,about 2 pounds, peeled and cut into ½-inch-thick batons
1small beet,peeled and cut into ½ -inch-thick batons
Dried red chile peppers or red pepper flakes,optional, to your liking
Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.
If using tap water to make the brine, combine the water and salt in a saucepan and bring to a boil, stirring until the salt has completely dissolved. Stir in the vinegar. Allow the liquid to cool completely and follow the recipe from step #2 on.