Middle Eastern Style Pickled Turnips Recipe

The flavor of these delicious and easy-to-make pickles is similar to western-style vinegar-forward pickles, but the hot pink color from the beets identifies it immediately as being from the Middle East.

Middle Eastern Style Pickled Turnips Recipe
4.7 from 3 ratings
These hot pink pickles are perfect for a Lebanese-inspired brunch or as an accompaniment to falafel and shawarma.
Prep Time
Cook Time
Middle Eastern Style Pickled Turnips Recipe
Total time: 120 hours, 4 minutes
  • 3 cup water
  • 1 cup white distilled vinegar
  • ⅓ cup kosher salt
  • 1 tablespoon sugar
  • 2 cloves garlic, lightly crushed
  • 2 bay leaves
  • 1 jalapeno, serrano or fresno chili, cut in half or into ¼-inch rings (optional)
  • 2 pound turnips, trimmed, peeled and cut into ½-inch square sticks, bite-sized chunks or ½-inch thick half circles
  • 1 beet, trimmed, peeled and cut same as turnips
  1. To make the brine: Combine 3 cups water, 1 cup white vinegar, ⅓ cup kosher salt and 1 tablespoon sugar in a heavy-bottomed saucepan. Heat over high flame, stirring occasionally, until salt is completely dissolved, about 4-5 minutes. Remove from heat and let cool.
  2. Place 2 cloves crushed garlic, 2 bay leaves and optional chili in the bottom of a large canning jar (or divide between two smaller jars). Add 2 pounds trimmed, cut turnips and 1 trimmed, cut beet.
  3. Pour brine into jars, covering vegetables completely and coming to ½-inch below top. Screw lids tightly onto jars.
  4. Place jars in a cool, dry place for 5 to 7 days. When ready to eat, store in the refrigerator for up to one month.
Calories per Serving 41
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 8.5 g
Dietary Fiber 2.0 g
Total Sugars 5.4 g
Sodium 473.5 mg
Protein 1.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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