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Vibrant pink sticks of Middle eastern pickled turnips. Served alongside other mezes like hummus, olive tapenade, spicy roasted red pepper and feta dip, dates, and a baguette.
Sabrina Snyder from Dinner Then Dessert

Middle Eastern Pickled Turnips

5 from 3 votes
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time In The Fridge 4 days
Total Time 4 days 20 minutes
Servings: 12
Course: Pickles
Cuisine: Middle Eastern
Calories: 29
Ingredients Equipment Method Notes

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

Equipment

  • 1 medium pot
  • 1 large mason or pickle jar

Method
 

  1. 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.
  2. Let cool completely, then stir in the vinegar.
  3. In a large container with a tight-fitting lid, add your turnips and beets, then add the garlic on top.
  4. Pour the liquid over the turnips into the container.
  5. Let sit in the fridge for 5-7 days.

Notes

These Pickled Turnips are good for a solid month in the fridge, but I doubt they'll last that long!