Middle Eastern Pickled Turnips
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
2 d
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Total Time
2 d 10 mins
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Servings
3 cup canning jar
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Cuisine
Middle Eastern
Middle Eastern Pickled Turnips
Description
This recipe calls for peeling and cutting turnips into sticks along with beet chunks for color. Garlic cloves and a dried bay leaf provide additional aroma to the pickle jar. A boiling mixture of white distilled vinegar, water, and pickling salt is poured over the vegetables in a canning jar.
The pickles develop flavor after resting at room temperature briefly and then refrigerating. The taste improves over time, becoming more flavorful after about two days. The vinegar brine gives a sharp, tangy character balanced with the crunchy texture of the turnips. The beet imparts a natural pink hue to the turnips, making the pickles attractive as well as flavorful.
These pickled turnips are a common complementary condiment in Middle Eastern cuisine, often served with falafel, shawarma, or grilled meats, adding brightness and contrast to richer dishes.
Ingredients
- 1 lb. turnips peeled and cut into sticks (approx. 3 turnips)
- 1 beet peeled and cut into large slices or chunks, small
- 2 garlic left whole and slightly smashed, cloves
- 1 bay leaf dried
- 1 cup water
- 1 cup white distilled vinegar label should say 5% acidity
- 1 1/2 tbsp pickling salt also used for canning
- 1 tsp black peppercorns optional
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!
User Reviews
Overall Rating
5
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