Middle Eastern Pickled Turnips
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!
Equipment
- OR 2 (16 oz.) canning jars
Ingredients
- 1 cup water
- 1 cup white distilled vinegar label should say 5% acidity
- 1 1/2 tablespoon pickling/canning salt
- 1 pound turnips peeled and cut into sticks (approx. 3 turnips)
- 1 small beet peeled and cut into large chunks
- 2 garlic cloves left whole and slightly smashed
- 1 dried bay leaf
- 1 teaspoon black peppercorns
Instructions
- Bring water, vinegar, and salt to a boil and stir until the salt has fully dissolved. Pour into a large measuring cup.
- Add turnips, beet, garlic, bay leaf, and peppercorns to the 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 even better! Enjoy!
Video
Notes
- Using the freshest produce possible, the turnips should last up to 4 weeks in the refrigerator. I like to put a piece of tape on top of the jar with the date I made them written on it.
Tried this recipe?Let us know how it was!