Middle Eastern Pickled Turnips

Name: Middle Eastern Pickled Turnips
Prep time: 5 min
Cook time: 5 min
Total time: 2 d 10 min
Yield: 3 cup canning jar
Ingredients: 1 lb. turnips; 1 small beet; 2 garlic cloves; 1 dried bay leaf; 1 cup water; 1 cup white distilled vinegar; 1 1/2 tbsp pickling/canning salt; 1 tsp black peppercorns

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 d
Total Time
2 d 10 mins
Servings
3 cup canning jar
Course
Appetizer, Snacks
Cuisine
Middle Eastern

Middle Eastern Pickled Turnips

Iris Warren

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Bright pink Middle Eastern Pickled Turnips don't just add a gorgeous pop of color to your meal, these homemade pickled veggies add the perfect crunchy, tangy addition to pitas, wraps, salads, and more!

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Ingredients

Servings

1 lb. turnips peeled and cut into sticks (approx. 3 turnips)
1 small beet peeled and cut into large slices or chunks
2 garlic cloves left whole and slightly smashed
1 dried bay leaf
1 cup water
1 cup white distilled vinegar label should say 5% acidity
1 1/2 tbsp pickling/canning salt
1 tsp black peppercorns optional

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Instructions

Bring water, vinegar, and salt to a boil and stir until the salt has fully dissolved. Pour into a large measuring cup.
Add garlic, bay leaf, turnips, and beet to a 3-cup canning jar. Pour the liquid from the measuring cup over the veggies in the jar. Let come to room temperature before putting on the lid and refrigerating.
The flavor of the pickled turnips will get better and better. You could eat them the next day, but after 2 days in the fridge, they'll be delish! Enjoy!