Middle Eastern Pickled Turnips Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
16 servings
-
Calories
13 kcal
-
Course
Side Dish
-
Cuisine
Middle Eastern
Middle Eastern Pickled Turnips Recipe
Description
This recipe involves preparing a brine by simmering water with kosher salt and sugar, then adding white vinegar to create a tangy pickling liquid. Turnips, peeled and cut into half-inch batons, are packed into mason jars with peeled beet chunks, garlic slices, and whole peppercorns. The brine is poured over to cover the vegetables, then sealed and refrigerated for six days to allow pickling.
The turnips soften slightly while retaining a crunchy bite, complemented by the earthy beet flavor and aromatic garlic. The pink color from the beet adds a vibrant appearance. These pickled turnips offer a sharp and refreshing contrast in Middle Eastern meals and mezze platters.
They pair well with chicken shawarma, falafel, shish tawook, kofta kebab, kibbeh, or alongside labneh and hummus. Stored in the refrigerator, they keep best up to two weeks but can last a month. The beet is mainly for color and can be omitted when eating.
Ingredients
- 2 cups water
- 1 tbsp kosher salt
- 1/2 tbsp granulated sugar
- 1 cup white vinegar
- 2 turnip peeled and cut into 1/2-inch batons, large
- 1 beet peeled and cut into 1-inch chunks, small
- 4 cloves garlic peeled and sliced
- 1 tsp peppercorn
Instructions
- Place the water in a saucepan over medium high heat. Once it starts to simmer, add the salt and sugar. When the salt and sugar are dissolved, add the vinegar and simmer on medium low for 2 minutes. Turn the heat off and set the saucepan aside for the brine to cool completely.
- Place the turnips in a mason jar with a tight-fitting lid and top with the beets. Add the garlic slices and peppercorn as well. You can use one large mason jar or 2-3 smaller jars.
- Pour the brine into the jar (or jars) and make sure it covers the turnip completely. Seal the lid and refrigerate for 6 days.
Notes
- Keep pickled turnips refrigerated and consume within two weeks for optimal freshness, though they can last up to a month.
- Serve them with Middle Eastern dishes like chicken shawarma, falafel, or as part of a mezze platter with labneh and hummus.
- The beet pieces are primarily for coloring; they are optional to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Calories | 13kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 452mg | 19% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
