Middle Eastern Pickled Turnips (Pink Pickles!)

Name: Middle Eastern Pickled Turnips (Pink Pickles!)
Prep time: 10 min
Total time: 10 min
Yield: 16 servings
Ingredients: 3 cups distilled water; ¼ cup kosher salt; 1 cup distilled white vinegar; 2 large turnips; 1 small beet; Dried red chili peppers or red pepper flakes

User Reviews

4.9

39 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
16 servings
Calories
209 kcal
Course
Condiments
Cuisine
Middle Eastern

Middle Eastern Pickled Turnips (Pink Pickles!)

Frida Fisher

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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.

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Ingredients

Servings

3 cups distilled water, see note if you want to use tap water
¼ cup kosher salt, do not use table salt
1 cup distilled white vinegar
2 large turnips, about 2 pounds, peeled and cut into ½-inch-thick batons
1 small beet, peeled and cut into 1/2 -inch-thick batons
Dried red chili peppers or red pepper flakes, optional, to your liking

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Instructions

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 chili 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.

Notes

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.
Use kosher salt, not table salt, in the brine.
Serving ideas: Pickled turnips go well with most Middle Eastern meals. Try it as part of a mezze platter, with shawarma, on a salad, or on the side of some boiled eggs and labneh.
Storage: Pickled turnips in the brine will last in the fridge for about 4 weeks.
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Nutrition Information

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Calories 20.9kcal (1%) Carbohydrates 4.1g (1%) Protein 0.6g (1%) Fat 0.1g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 1812.9mg (76%) Potassium 125.6mg (4%) Fiber 1.2g (5%) Sugar 2.5g (5%) Vitamin A 1.7IU (0%) Vitamin C 12.2mg (14%) Calcium 21.2mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories	20.9kcal	1%
Carbohydrates	4.1g	1%
Protein	0.6g	1%
Fat	0.1g	0%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.1g	1%
Sodium	1812.9mg	76%
Potassium	125.6mg	3%
Fiber	1.2g	5%
Sugar	2.5g	5%
Vitamin A	1.7IU	0%
Vitamin C	12.2mg	14%
Calcium	21.2mg	2%
Iron	0.2mg	1%