Pantry

Pink Pickled Turnips

By Samira Kazan

published November 08, 2024

Pickles are an essential part of Lebanese food. These pickled turnips (pink pickles) are easy to make and last for one month in the fridge. Tangy and firm, they’re an essential condiment for authentic falafel and chicken shawarma and are also served with meze platters and more!

top view of pickled turnips cut in a plate - 1

Pickled turnips are like the pickled cabbage of the Middle East—beautiful pink pickles (naturally colored) with a delicious tangy pickled flavor that accompanies a wide variety of dishes. Plus, they are so simple to prepare – make the pickling brine, slice turnips and beets, mix, and let them sit in a dark place until they’re ready to enjoy.

side view jar of pickled turnips - 2

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  • Watch how to make it
  • Ingredients
  • How to make pickled turnips
  • Should the pickling brine be heated?
  • Ways to use pickled turnips
  • More pickled recipes
  • Pink Pickled Turnips Recipe

Watch how to make it

Ingredients

Ingredients for pickled turnips - 3
  • Turnips
  • Beetroot : It’s necessary for the pink color.
  • Water
  • White vinegar
  • Salt
  • Garlic (optional)

How to make pickled turnips

First, make sure to sterilize and dry all the jars and tools.

Prepare the pickling brine: Mix water and salt in a large bowl. Use an egg to check the water is salty enough (necessary for the pickling process). If the egg floats in the water, that means you’ve added enough salt. Otherwise, keep adding salt until the egg floats. Then add vinegar and stir.

Prepare the vegetables: Cut pickles and beetroot into the shape/size you prefer. I sometimes make them thin (like potato crisps), or I thinly slice them to about 1/2 inch thickness.

Fill the jars: Pour brine into the sterilized jar. Then, add the rest of the ingredients. Make sure to submerge all the pieces of turnips in the brine.

Set aside: Close the jar and place it in a dark cupboard at room temperature. The pickles are generally ready within 4 to 5 days. Afterward, store the pickles in the refrigerator for up to one month.

Steps for making pickled turnips - 4

To achieve a lighter pink color, remove the beetroot from the jar on the third day or reduce the quantity next time.

Should the pickling brine be heated?

There are several methods for preparing the pickle brine, and I’ve tried them all. Some recipes ask for the brine liquid to be heated, some only heat certain elements, and some just chuck everything unheated into the jar. I usually stick to just adding everything in the jar – it works well and takes less effort, so really, it’s a win-win. My mother advised me to heat the water and salt first to dissolve the salt better, but she agreed with me that either way works.

Ways to usepickled turnips

Serve these pickled turnips generously with dishes like Mujadara Hamra (lentils & bulgur) and Mujadara (lentils and rice with crispy onion) . I love tucking them into pita bread wraps with my favorite authentic falafel or chicken shawarma .

Pickled turnips are delicious alongside shish tawook , easy baba ganoush , and creamy hummus . They’re a perfect topping for baked falafel patties, as you can see in the photo, adding a burst of color and flavor!

falafel burger patty topped with veggies and pickles - 5

More pickled recipes

Two jars with homemade pickled okra - 6 Two jars with homemade pickled okra - 7 cucumber pickles in a plate square - 8 cucumber pickles in a plate square - 9 A jar with homemade pickled garlic - 10 A jar with homemade pickled garlic - 11

Equipment

  • 1 Big glass jars (32 oz) 32 oz (1L)

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 2.2 lb turnips
  • ▢ 1 beet a small one
  • ▢ 3 cups water
  • ▢ 1/2 cup white vinegar
  • ▢ 1.5 Tbsp salt
  • ▢ 1 garlic clove optional

Instructions

  • Sterilize all jars and tools. Let them dry.
  • Mix the water and salt in a large bowl – this will be the pickling brine. Then mix in the vinegar.
  • Cut the pickles into the shape/size you prefer – disks/slices, french-fry-like batons, or wedges. Or even use a melon-baller to make them into balls.
  • Add the brine to the pickling jar.
  • Add the rest of the ingredients. Make sure all the pieces of turnips are submerged in the brine.
  • Close the jar and place it in a dark cupboard.
  • The pickles are normally ready within 4 to 5 days. Then, they can be stored in the refrigerator for up to one month.Â

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

pickled turnips square photo - 12

Pink Pickled Turnips

Equipment

  • 1 Big glass jars (32 oz) 32 oz (1L)

Ingredients

  • 2.2 lb turnips
  • 1 beet a small one
  • 3 cups water
  • 1/2 cup white vinegar
  • 1.5 Tbsp salt
  • 1 garlic clove optional

Instructions

  • Sterilize all jars and tools. Let them dry.
  • Mix the water and salt in a large bowl - this will be the pickling brine. Then mix in the vinegar.
  • Cut the pickles into the shape/size you prefer - disks/slices, french-fry-like batons, or wedges. Or even use a melon-baller to make them into balls.
  • Add the brine to the pickling jar.
  • Add the rest of the ingredients. Make sure all the pieces of turnips are submerged in the brine.
  • Close the jar and place it in a dark cupboard.
  • The pickles are normally ready within 4 to 5 days. Then, they can be stored in the refrigerator for up to one month.

Video

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/simple-pink-pickled-turnips/