5.0 from 720 votes
Pickled Turnips
These pink pickled turnips are a Lebanese staple! If you're a fan of Middle Eastern food & acidic accompaniments you need pickled turnips in your fridge!
Prep Time
10 mins
Resting Time
5 d
Total Time
5 d 10 mins
Servings: 8
Calories: 29 kcal
Course:
Side Dish , Condiments
Cuisine:
Middle Eastern , Lebanese
Ingredients
- 1 ½ cups hot water
- ½ cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 large garlic clove smashed
- 2 bay leaves
- 1 pound turnips peeled and cut into ½ inch thick batons (about 3 small ones)
- 1 small beet peeled and diced
Instructions
- In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
- Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
- When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.
Cup of Yum
Notes
- Storage: Make sure you store these pickled turnips in a cool dry place and transfer them to the fridge once opened.
Nutrition Information
Calories
29kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1792mg
(75%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
5IU
(0%)
Vitamin C
12mg
(13%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 29
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1792mg | 75% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.