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.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
- 4
Cover the jar tightly and refrigerate for 5 days before using.