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Pickled Turnips

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Pickled Turnips are a classic Middle Eastern condiment featuring crisp turnips preserved in a tangy vinegar brine. Their signature pink color from beets and refreshing flavor make them perfect for wraps, falafel, grilled meats, and mezze platters.

Ingredients

  • 2 medium turnips, peeled and cut into sticks
  • 1 small beet, peeled and sliced
  • 1 cup white vinegar
  • 2 cups water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 2 garlic cloves, lightly crushed (optional)

Instructions

  1. Peel the turnips and cut them into thin sticks or batons.
  2. Peel and slice the beet into thin rounds.
  3. Place a few beet slices at the bottom of a clean glass jar.
  4. Pack the turnip sticks into the jar, layering with the remaining beet slices.
  5. Add the garlic if using.
  6. In a saucepan, combine the vinegar, water, salt, and sugar.
  7. Heat gently, stirring until the salt and sugar dissolve completely.
  8. Remove the brine from the heat and allow it to cool slightly.
  9. Pour the brine over the turnips, ensuring they are fully submerged.
  10. Seal the jar tightly and refrigerate.
  11. Allow the turnips to pickle for at least 3 days before serving.
  12. For the best color and flavor, wait 5 to 7 days.

Notes

  • Add jalapeños or red pepper flakes for a spicy variation.
  • Increase the garlic for a more robust flavor.
  • Add lemon slices for extra brightness.
  • Carrots, radishes, or cauliflower can be included for mixed pickles.
  • Store refrigerated for up to 1 month.
  • Keep the turnips fully submerged in the brine for best quality.
  • The beet naturally colors the turnips bright pink as they pickle.

Nutrition

Find it online: https://thefamilycooking.com/pickled-turnips-2/