Middle Eastern Pickled Turnips
Pickled turnips are a Middle Eastern staple and are ready in 15 minutes. They're crisp and delicious with a subtle heat and the beautiful color comes from beets. You can add them to sandwiches or salads for flavor.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 1 tbsp Kosher salt
- 1/2 tbsp granulated sugar
- 1 cup white vinegar
- 2 large turnips (peeled and cut into 1/2-inch batons)
- 1 small beet (peeled and cut into 1-inch chunks)
- 4 cloves garlic (peeled and sliced)
- 1 tsp peppercorn
Instructions
- 1
Place the water in a saucepan over medium high heat. Once it starts to simmer, add the salt and sugar. When the salt and sugar are dissolved, add the vinegar and simmer on medium low for 2 minutes. Turn the heat off and set the saucepan aside for the brine to cool completely.
- 2
Place the turnips in a mason jar with a tight-fitting lid and top with the beets. Add the garlic slices and peppercorn as well. You can use one large mason jar or 2-3 smaller jars.
- 3
Pour the brine into the jar (or jars) and make sure it covers the turnip completely. Seal the lid and refrigerate for 6 days.