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overhead: slices of pickled turnips in white bowl
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5 from 3 votes

Middle Eastern Pickled Turnips

Pickled turnips are a crunchy condiment with a delicious sour flavor. Make this Lebanese pickle recipe easily at home for a tasty snack!
Prep Time15 minutes
Cook Time5 minutes
Pickling Time5 days
Total Time5 days 20 minutes
Course: condiments
Cuisine: Middle Eastern
Servings: 16
Author: Kevin

Ingredients

  • 2 lbs turnips (peeled and cut into 1/2 inch fries)
  • 1 small beet (peeled and cut into 1/2 inch fries)

Pickle Brine

Instructions

  • Using the side of a chefs knife, smash the garlic slightly to open it up. Trim and discard stem from chile and cut thin slices.
  • In a medium saucepan, add 3 cups of water, kosher salt, bay leaves, garlic and chile. Bring to a boil, add the vinegar and turn heat to simmer. Stir to dissolve salt and cook 3 minutes more.
  • In a large jar or container (with a tight fitting lid), add the turnips and beets. Pour the entire pickle brine over the vegetables. When cool, secure with lid and let sit for 5 days out of the sun on the counter.
  • At this point they are ready to eat and can last a month covered in refrigerator. I prefer them cold myself.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2400mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg