Pickled Turnips Recipe
Making Middle Eastern style pickled turnips is easier than you think! They’re crunchy, tangy, and a little bit sweet—and the perfect addition to salads, shawarma, and appetizer boards.
Servings: 8 servings
Ingredients
- 1 ½ cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 2 bay leaves
- 2 large turnips, about 14 oz. total
- 1 small beet, about 3 oz. (for natural pink color)
- 2 cloves garlic, peeled and smashed or sliced (optional)
Instructions
- In a small saucepan, combine the water, white vinegar, salt, granulated sugar, and bay leaves. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely. Remove the saucepan from heat and let the brine cool to room temperature.
- Meanwhile, peel the turnips with a vegetable peeler. Cut them into thin strips (about ½ -inch thick).
- Peel the beet and cut into strips. Place cut up turnips, beets, and garlic in a clean glass quart jar. If you use a different type of jar, make sure the jar has enough space to hold all the ingredients.
- Once the brine has cooled, pour it into the jar, ensuring that the turnips are fully submerged. It's okay if you don't use all of the brine; discard leftover brine.
- Cover the jar tightly with a lid and place it in the refrigerator.
- Allow the pickled turnips to marinate in the refrigerator for at least 24 hours to develop the flavors. For best results, let them pickle for 3 to 5 days, as this will enhance the taste and texture.
Notes
- Quick pickles should always be refrigerated. Pickled turnips will keep in the refrigerator for a few months. If the brine turns cloudy or has a bad smell, discard immediately.
- Spicy pickled turnips: Add a sliced jalapeño pepper, a few peppercorns, a dried red chile pepper, or a pinch of red pepper flakes to the brine.
- If you don't want to add a beet, the pickles will be naturally white in color. You could add a few drops of red food coloring, if desired.
Nutrition
Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1785mg | Potassium: 122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 0.3mg
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