Are you looking for a tasty addition to a variety of recipes including chicken dishes, beef dishes, and even salad? Then look no further! Turnip Pickles Recipe is the perfectly right choice, especially if you love to add Lebanese and Mediterranean touch to your dining table!
Perfectly Crunchy Turnip Pickles!
Tangy, and perfectly crunchy, this recipe is made with turnips and beets. Believe me, once you try them, you’ll ask to eat these pink pickled turnips every time! So let’s give this Turnip Pickles Recipe a try today!
Best Ways to Serve Pink Pickled Turnips
Pickled turnips are the staple of Mediterranean cuisine, especially the Lebanese one. Lebanese people have these pink pickles on every dining table. They love pickles with variety of dishes like Foul Mudammas, Falafel, grilled meat, Shawarma, and many other recipes.
Vibrant Pink Pickled Turnips!
To make this tangy Turnip Pickles Recipe, you will need:
- Turnips: You will need about two large turnips. Peel the turnips, wash them, and cut them into ½-inch thickness.
- Beet: You will also need a small beet. Peel the beet, wash it, and cut it into ½-inch thickness. The beet gives a wonderful pink color to these Middle Eastern Pickled Turnips.
- Purified water: In this recipe, I use purified water. However, if you use tap water, then boil it first with the salt before stirring in the vinegar. Let it cool before you add the turnips and beets.
- White vinegar: Add white vinegar to pink pickled turnips. It’s an essential ingredient when making pickles, it gives a yummy sour taste.
- Kosher salt: In this recipe, I use Kosher salt. You can also use sea salt or canning salt.
- Black peppercorns: Black peppercorns will add a flavor to pickled turnips with beets. You have the choice to add it or not.
- Red chili flakes: It’s optional to add red chili flakes when making this pickled turnips recipe. Chili flakes give your turnips a hot flavor.
See the recipe card for quantities.
How to Make Pickled Turnips?
First, peel, wash, and cut beets and turnips into ½-inch thickness, about the size of French fries.
Next, heat water, vinegar, and salt in a saucepan on medium heat for about 4-5 minutes. Stir until salt is dissolved.
After that, place beets and turnips into a large jar with a tight-fitting. It’s optional to add peppercorns and chili flakes on top.
Then, pour the liquid into the container and ensure that the turnips and beets are submerged. Now, close the jar very tightly.
Finally, let it cool, and then store the jar in the refrigerator for about five days.
Pickled turnips will be ready within five days. You can store them in the refrigerator for up to six weeks.
Vinegar: White vinegar is perfect for this recipe. However, you can use apple cider vinegar or rice vinegar. You can also make a mix of these types of vinegar to boost the vinegary taste by adding a little amount of each.
Beet: You can use a golden beet instead of the red beet to get delicious yellow pickles. If you don’t have a beet on hand, then try to substitute it with carrots. You can also omit the beet if you don’t want to color your turnips.
Save and Share This Recipe with Your Friends!
Frequently Asked Questions (FAQs):
Yes, you can! However, the beet doesn’t only add color to pickles but also adds a slight sweetness to them.
Technically, yes! However, pickling is all vinegar and salt, not sweetness. You can add some sugar to balance the acidity of the vinegar, but not too much.
You can eat them after 5 days.
When the pickled turnips start to smell acidic or develop mold, then they are no longer safe to eat.
Fresh Ingredients for a Perfect Recipe!
- Garlic: Add 2 garlic cloves to get a pretty pungent flavor.
- Aromatic: Add 1 to 3 bay leaves to get a hearty aromatic smell and an authentic middle eastern taste. You can also try this Turnip Pickles Recipe with other fresh herbs like oregano, thyme, mint, or dill.
Use KAMOTA Mason Jars 16 OZ to pickle turnips with beets.
- Keep Middle Eastern turnip pickles in a cool dark place until you want to eat them. They last for one month outside the refrigerator.
- Once opened, you should store pickled turnips in the refrigerator. They will last for up to six weeks. Make sure that you close the lid tightly each time you grab some pink pickled turnips.
- To make Turnip Pickles Recipe, pickle fresh firm turnips immediately after purchasing them.
- Try to not preserve in a humid place. In humid conditions, turnips become soft quickly and lose their firm texture, so when pickling them, you will not get crunchy Pickled Turnips.
- Pickled beets can be eaten, but they don’t have the same crispy texture as turnips. They’re less crunchy, and chewier. You can try my yummy Pickled Beets (No Sugar) Quick Pickled Beets recipe.
- Don’t use table salt because it has some additives which will affect the pickling process and the taste as well.
Elevate the Taste of your Dish!
- Once the pickles jar is open, you should store the pickled turnips jar in the refrigerator.
- Make sure that you close the jar very tightly each time you grab some pink pickled turnips to prevent air penetration.
- When the pickled turnips start to smell acidic or develop mold, then they are no longer safe to eat.
- When the brine becomes cloudy or discolored, then it’s best to discard it.
Tangy and Crisp Pickles!
- Gluten-free Tabouli Salad | Easy keto Tabbouleh
- Easy Refreshing Pomegranate Salad
- Samoon Bread | Iraqi flatbread
- Haydari (Turkish Yogurt Dip)
- Mirza Ghasemi - Persian Eggplant Dip
- Old Fashioned Pickled Beets (No Sugar) Quick Pickled Beets
- Fresh Green Beans in Air Fryer
- Keto Panera Broccoli Cheddar Soup
- Mediterranean Vegan Eggplant Stew
- Vegetarian Stuffed Grape Leaves Recipe (Dolma)
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
- 3 cups Purified Water
- 1 cup white vinegar
- 2 tablespoons Kosher salt sea salt or canning salt
- 1 lb. turnips (about two large turnips) peeled, washed, and cut into ½ inch thickness
- 1 small beet peeled, washed, and cut into ½ inch thickness
- 1 teaspoon black peppercorns optional
- ½ teaspoon red chili flakes optional
- Peel, wash, and cut beets and turnips into ½ inch thickness, about the size of French fries.
- Heat water, vinegar, and salt in a saucepan on medium heat for about 4-5 minutes. Stir until salt is dissolved.
- Place beets and turnips into a large jar with a tight fitting. Add peppercorns and chili flakes on top (optional).
- Pour the liquid into the container and ensure that the turnips and beets are submerged. Close the jar very tightly.
- Let it cool, and then store the jar in the refrigerator for about five days.
- Pickled turnips will be ready within five days. You can store them in the refrigerator for up to six weeks.
Nutrition: Please note that the nutrition label provided is an estimate only.