Middle Eastern Pickled Turnips are an absolute must in my house! My favorite pickle of ALL the pickles. Yep, I said what I said; they’re that good.
Pickled Turnips are vinegary, have just a slight hint of heat, and are completely addicting! If you’re a fan of gyros, falafel, and kebabs, there’s a 99.9% chance you’ve had these.
PICKLING YOUR OWN VEGGIES SAVES MAD MONEY!
I swear I was holding a dill pickle when my mom birthed me. I joke that I started pickling out of necessity. The pickle obsession was manageable as a single person but then I met my match.
My husband eats pickles and olives like they’re a main food group and the costs were getting out of control! Sure, I love my bougie Farmers’ market pickles as much as the next person, but my husband could crush one of those $14 jars during a brunch alone.
Once you buy a few large pickling jars, a big jug of white vinegar, and kosher salt; you’re pretty much covered! Just buy whatever vegetables you wish to pickle and any herbs/spices you want to add. It’s sooooooooooo much less expensive!
LOOKING FOR A DIFFERENT HOSTESS GIFT IDEA?
In my opinion, homemade consumables are a thoughtful, delicious, and original small gift idea. Not everyone drinks wine but I’m convinced that everyone loves pickles! Homemade pickles are your new gift-giving best friend!
2. Mixed Homemade Pickled Vegetables and Olives with Lemon Basil Grilled Halloumi.
NOT SURE WHAT TO SERVE THESE PICKLED TURNIPS WITH? I SPY SOME TASTY OPTIONS BELOW!
2. Zucchini and Feta Fritters
3. Roasted Red Pepper and Sun-Dried Tomato Hummus
4. Chicken Shawarma
5. Greek Chicken Gyro Meat
6. Tzatziki
7. Authentic Hummus
8. Roasted Beet and Labneh Dip
9. Tirokafteri (Spicy Roasted Red Pepper and Feta Dip)
10. Baked Meatballs with Fresh Herbs
Middle Eastern Pickled Turnips
Equipment
- 1 medium pot
- 1 large mason or pickle jar
Ingredients
- 3 cups water
- 1/3 cup kosher salt MUST BE KOSHER SALT. Do not use table salt or sea salt.
- 2 bay leaves
- 1 cup white vinegar
- 2 lbs turnips peeled and cut into 1/2″ thick batons
- 1 beet small beet; cut into 1/2" thick batons
- 2 garlic cloves roughly chopped
Instructions
- In a medium sized pot, add the water, Kosher salt, and bay leaves. Heat on medium-high heat, stirring until salt is completely dissolved, about 3-5 minutes.
- Let cool completely, then stir in the vinegar.
- In a large container with a tight-fitting lid, add your turnips and beets, then add the garlic on top.
- Pour the liquid over the turnips into the container.
- Let sit in the fridge for 5-7 days.
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Perfect pickled turnips. They are my favorites. Especially during winter season I make sure to always have them in my fridge. They go well with mezes or just as a snack (especially for those pregnancy cravings)
This authentic recipe is easy and fast to make.
Thanks for making this recipe! A must in my house too! They’re much more economical than buying at the store.
Just tried these this last weekend. Turned out great! Yummy yummy, definitely recommend for folks to try them out.
I’m so glad you liked them! Thanks for trying them out.