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Middle Eastern Pickled Turnips

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!      

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Bring water, vinegar, and salt to a boil and stir until the salt has fully dissolved. Pour into a large measuring cup.
  2. 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.
  3. 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!