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
These hot pink pickles are perfect for a Lebanese-inspired brunch or as an accompaniment to falafel and shawarma.
Prep Time
120
hours
Cook Time
4
minutes
Servings
10
Servings
Total time: 120 hours, 4 minutes
Ingredients
- 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
Directions
- 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.
- 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.
- Pour brine into jars, covering vegetables completely and coming to ½-inch below top. Screw lids tightly onto jars.
- 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.
Nutrition
| 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.
