5.0 from 3 votes
Pickled Turnips Recipe
A Middle Eastern staple, pink pickled turnips are a tangy and crunchy condiment served with wraps, sandwiches, grilled meats, and as a part of mezze spreads.
Prep Time
10 mins
Resting time
5 d
Total Time
5 d 10 mins
Servings: 6 servings
Calories: 44 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 1 cup hot water (tab water would work)
- 1 cup white distilled vinegar
- 1 tablespoon granulated sugar or cane sugar
- 2 tablespoons kosher salt
- 1 lb turnips peeled and cut into ½-inch batons
- 1 red beet small one, peeled and cut into ½-inch batons
- 1 garlic clove cut in half
- 1 bay leaf
- ¼ teaspoon black peppercorns
Instructions
- Add 1 cup of hot water, 1 cup of white distilled vinegar, 1 tablespoon sugar, and 2 tablespoons of kosher salt in a large measuring cup. Stir until the sugar is fully dissolved.*
- In the mason jar, layer the turnips, beets, and garlic evenly: start with a handful of turnips, then a few pieces of beet, followed by a piece of garlic.
- Repeat the same pattern until the jar is filled, ensuring the ingredients are distributed evenly throughout the jar. Gently push down to ensure they fit into the jar.
- Add the bay leaf and peppercorns.
- Pour the prepared vinegar mixture over the vegetables, ensuring everything is submerged but there is still an inch of space left on top.
- Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator.
- Refrigerate for at least 3 days before serving to allow the flavors to meld. For best results, wait 5-7 days.
Cup of Yum
Notes
- While the color of the brine turns fully pink after 3 days, we highly recommend waiting at least 5 days for the flavors to develop. Be sure to store it in the fridge once the jar is opened. As long as it is tightly sealed and kept in the refrigerator, these Mediterranean pickled turnips will stay fresh for up to a month.
- We’ve seen versions of this pickled turnip recipe where some home cooks leave the jar on the kitchen counter (or a dark place like the pantry) for a few days before transferring it to the refrigerator, while others keep it in the fridge the entire time. We tried both ways and found that there were no differences in taste.
- Yields: This recipe makes about 2 to 2 1/2 cups of turnip pickles that is ideal for 6 servings as a condiment. The nutrition information below is per serving.
- * Alternatively, you can place cold water in a small saucepan, add the vinegar, sugar, and salt, and cook, stirring occasionally, until the sugar and salt are fully dissolved.
- Storage: While the color of the brine turns fully pink after 3 days, we highly recommend waiting at least 5 days for the flavors to develop. Be sure to store it in the fridge once the jar is opened. As long as it is tightly sealed and kept in the refrigerator, these Mediterranean pickled turnips will stay fresh for up to a month.
- In the fridge or on the counter? We’ve seen versions of this pickled turnip recipe where some home cooks leave the jar on the kitchen counter (or a dark place like the pantry) for a few days before transferring it to the refrigerator, while others keep it in the fridge the entire time. We tried both ways and found that there were no differences in taste.
Nutrition Information
Calories
44kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
2390mg
(100%)
Potassium
195mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
7IU
(0%)
Vitamin C
17mg
(19%)
Calcium
32mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 44
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2390mg | 100% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 32mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.