Go Back Email Link
–+ servings
Middle Eastern Pickled Turnips

Middle Eastern Pickled Turnips

Flavorful Eats
Bright pink Middle Eastern Pickled Turnips don't just add a gorgeous pop of color to your meal, these homemade pickled veggies add the perfect crunchy, tangy addition to pitas, wraps, salads, and more!      
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Let flavors meld 2 days
Total Time 2 days 10 minutes
Course Appetizer, Snack
Cuisine Middle Eastern
Servings 3 cup canning jar

Equipment

  • 1 3 cup canning jar

Ingredients
  

  • 1 lb. turnips peeled and cut into sticks (approx. 3 turnips)
  • 1 small beet peeled and cut into large slices or chunks
  • 2 garlic cloves left whole and slightly smashed
  • 1 dried bay leaf
  • 1 cup water
  • 1 cup white distilled vinegar label should say 5% acidity
  • 1 1/2 tbsp pickling/canning salt
  • 1 tsp black peppercorns optional

Instructions
 

  • Bring water, vinegar, and salt to a boil and stir until the salt has fully dissolved. Pour into a large measuring cup.
  • Add garlic, bay leaf, turnips, and beet to a 3-cup canning jar. Pour the liquid from the measuring cup over the veggies in the jar. Let come to room temperature before putting on the lid and refrigerating.
  • The flavor of the pickled turnips will get better and better. You could eat them the next day, but after 2 days in the fridge, they'll be delish! Enjoy!
Keyword Pickles, Turnips, Vegan, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!