0 from 12 votes
Middle Eastern Pickled Turnips
Pickled turnips are a crunchy condiment with a delicious sour flavor. Make this Lebanese pickle recipe easily at home for a tasty snack!
Prep Time
15 mins
Cook Time
15 mins
Pickling Time
5 d
Total Time
5 d 20 mins
Servings: 16
Calories: 22 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 2 lbs turnips (peeled and cut into 1/2 inch fries)
- 1 small beet (peeled and cut into 1/2 inch fries)
Pickle Brine
- 3 cups water
- 1/3 cup kosher salt
- 3 bay leaves
- 3 cloves garlic
- 1 serrano chile (optional for heat)
- 1 cup white vinegar
Instructions
- Using the side of a chefs knife, smash the garlic slightly to open it up. Trim and discard stem from chile and cut thin slices.
- In a medium saucepan, add 3 cups of water, kosher salt, bay leaves, garlic and chile. Bring to a boil, add the vinegar and turn heat to simmer. Stir to dissolve salt and cook 3 minutes more.
- In a large jar or container (with a tight fitting lid), add the turnips and beets. Pour the entire pickle brine over the vegetables. When cool, secure with lid and let sit for 5 days out of the sun on the counter.
- At this point they are ready to eat and can last a month covered in refrigerator. I prefer them cold myself.
Cup of Yum
Nutrition Information
Calories
22kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
2400mg
(100%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
6IU
(0%)
Vitamin C
13mg
(14%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 22
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2400mg | 100% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.