Middle Eastern Pickled Turnips (Pink Pickles!)
Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.
Servings: 16 servings
Ingredients
- 3 cups distilled water, see note if you want to use tap water
- ¼ cup kosher salt, do not use table salt
- 1 cup distilled white vinegar
- 2 large turnips, about 2 pounds, peeled and cut into ½-inch-thick batons
- 1 small beet, peeled and cut into 1/2 -inch-thick batons
- Dried red chili peppers or red pepper flakes, optional, to your liking
Instructions
- Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
- In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chili peppers (or red pepper flakes), if using.
- Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
- Cover the jar tightly and refrigerate for 5 days before using.
Video
Notes
- If using tap water to make the brine, combine the water and salt in a saucepan and bring to a boil, stirring until the salt has completely dissolved. Stir in the vinegar. Allow the liquid to cool completely and follow the recipe from step #2 on.
- Use kosher salt, not table salt, in the brine.
- Serving ideas: Pickled turnips go well with most Middle Eastern meals. Try it as part of a mezze platter, with shawarma, on a salad, or on the side of some boiled eggs and labneh.
- Storage: Pickled turnips in the brine will last in the fridge for about 4 weeks.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
Nutrition
Calories: 20.9kcal | Carbohydrates: 4.1g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1812.9mg | Potassium: 125.6mg | Fiber: 1.2g | Sugar: 2.5g | Vitamin A: 1.7IU | Vitamin C: 12.2mg | Calcium: 21.2mg | Iron: 0.2mg
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