Middle Eastern Pickled Turnips Recipe
Pickled turnips are a Middle Eastern staple and are ready in 15 minutes. They're crisp and delicious with a subtle heat and the beautiful color comes from beets. You can add them to sandwiches or salads for flavor.
Servings: 16 servings
Calories: 13kcal
Ingredients
- 2 cups water
- 1 tbsp Kosher salt
- ½ tablespoon granulated sugar
- 1 cup white vinegar
- 2 large turnips peeled and cut into ½-inch batons
- 1 small beet peeled and cut into 1-inch chunks
- 4 cloves garlic peeled and sliced
- 1 tsp peppercorn
Instructions
- Place the water in a saucepan over medium high heat. Once it starts to simmer, add the salt and sugar. When the salt and sugar are dissolved, add the vinegar and simmer on medium low for 2 minutes. Turn the heat off and set the saucepan aside for the brine to cool completely.
- Place the turnips in a mason jar with a tight-fitting lid and top with the beets. Add the garlic slices and peppercorn as well. You can use one large mason jar or 2-3 smaller jars.
- Pour the brine into the jar (or jars) and make sure it covers the turnip completely. Seal the lid and refrigerate for 6 days.
Video
Notes
- Serving suggestions: You can serve pickled turnips with chicken shawarma, falafel, shish tawook, kofta kebab, kibbeh or as part of a mezze platter with with labneh and hummus.
- Keep the pickled turnips in the fridge for up to a month. It's best to consume them within the first two weeks.
- You don't have to eat the beet since it's mostly used for its color.
Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 452mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg