Middle Eastern Pickled Turnips Recipe

Introduction

Middle Eastern pickled turnips are a vibrant and tangy snack that add a burst of flavor to any meal. Crisp and colorful, they are easy to prepare and perfect for serving alongside sandwiches, salads, or grilled dishes.

Ingredients

• 2 cups water
• 1 tbsp Kosher salt
• 1/2 tbsp granulated sugar
• 1 cup white vinegar
• 2 large turnips, peeled and cut into 1/2-inch batons
• 1 small beet, peeled and cut into 1-inch chunks
• 4 cloves garlic, peeled and sliced
• 1 tsp peppercorns

Instructions

1. Step 1: Place the water in a saucepan over medium-high heat. Once it starts to simmer, add the salt and sugar. Stir until both are dissolved.
2. Step 2: Add the white vinegar to the saucepan and simmer on medium-low for 2 minutes. Turn off the heat and set aside to let the brine cool completely.
3. Step 3: In a mason jar with a tight-fitting lid, place the turnip batons. Top with the beet chunks, then add the garlic slices and peppercorns.
4. Step 4: Pour the cooled brine over the vegetables, ensuring they are completely covered. Seal the jar tightly.
5. Step 5: Refrigerate the jar for 6 days to allow the flavors to develop and the turnips to pickle properly.

Tips & Variations

• Use fresh, firm turnips for the best crunch and color.
• Add a few dried chili flakes to the jar for a spicy kick.
• If you prefer a sweeter pickle, increase the sugar by 1 teaspoon.
• Try adding fresh herbs like thyme or dill for extra aroma.

Storage

Store pickled turnips in the refrigerator in an airtight jar. They will keep well for up to 3 weeks. For best flavor, consume within this period and use a clean utensil each time to prevent contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of Kosher salt?

Yes, but reduce the amount slightly as table salt is denser and saltier by volume compared to Kosher salt.

Why is a beet added to the pickled turnips?

The beet adds a natural pink color to the turnips and contributes a subtle earthiness to the flavor.

Middle Eastern Pickled Turnips Recipe

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4.6 from 56 reviews

This Middle Eastern Pickled Turnips recipe offers a vibrant and tangy condiment that complements a variety of dishes. Featuring crunchy turnips and sweet beets soaked in a garlicky vinegar brine, these pickles are easy to make and perfect for adding a flavorful punch to sandwiches, salads, and Mediterranean meals.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 6 days 20 minutes
• Yield: 1 large mason jar (approximately 4 cups) 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Brine

• 2 cups water
• 1 tbsp Kosher salt
• 1/2 tbsp granulated sugar
• 1 cup white vinegar

Pickled Vegetables

• 2 large turnips, peeled and cut into 1/2-inch batons
• 1 small beet, peeled and cut into 1-inch chunks
• 4 cloves garlic, peeled and sliced
• 1 tsp peppercorns

Instructions

1. Prepare the Brine: Place the water in a saucepan over medium-high heat. Once the water begins to simmer, add the kosher salt and granulated sugar, stirring until both dissolve completely. Add the white vinegar and reduce the heat to medium-low, letting the mixture simmer gently for 2 minutes. Turn off the heat and set the saucepan aside to allow the brine to cool completely.
2. Pack the Vegetables: Place the peeled and cut turnips into a clean mason jar with a tight-fitting lid. Top the turnips with the chopped beets, then add the sliced garlic and peppercorns evenly to the jar.
3. Add the Brine and Refrigerate: Once the brine has cooled, pour it over the vegetables in the jar, ensuring that all the turnips and beets are fully submerged. Seal the jar tightly and refrigerate for 6 days to allow the flavors to develop and the vegetables to pickle thoroughly.

Notes

• Use fresh, firm turnips for the best crunch and flavor.
• The small beet adds a natural pink hue to the turnips; feel free to adjust the quantity for desired color intensity.
• Ensure the brine completely covers the vegetables to prevent spoilage.
• Pickled turnips can be stored refrigerated for up to 2 months.
• For quicker pickling, you can taste after 3 days but full flavor develops after 6 days.

Keywords: Pickled Turnips, Middle Eastern Pickles, Vegan Pickles, Pickled Vegetables, Homemade Pickles, Turnip Recipe