Middle Eastern Style Pickled Turnips

Middle Eastern Style Pickled Turnips
4.7 from 3 ratings
The flavor of these delicious and easy-to-make pickles is similar to western-style pickles, but the hot pink color from the beets identifies it immediately as being from the Middle East.
Prep Time
Cook Time
Middle Eastern Style Pickled Turnips Recipe
Total time: 23.98 hours
  • 3 cup water
  • 1 cup white distilled vinegar
  • 1/3 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 1/4-inch rings (optional)
  • 2 pound turnips, trimmed, peeled and cut into 1/2-inch square sticks, bite-sized chunks or 1/2-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, 1/3 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 1/2-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.