Middle Eastern Pickled Turnips (Pink Pickles!)
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
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Servings
16 servings
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Calories
209 kcal
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Course
Condiments
-
Cuisine
Middle Eastern
Middle Eastern Pickled Turnips (Pink Pickles!)
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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
- 3 cups distilled water see note if you want to use tap water
- ¼ cup kosher salt do not use table salt
- 1 cup white vinegar distilled
- 2 turnip about 2 pounds, peeled and cut into ½-inch-thick batons, large
- 1 beet peeled and cut into 1/2 -inch-thick batons, small
- dried red chili peppers optional, to your liking, or red pepper flakes
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.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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