Lebanese Pickles (Pickled Turnips)
Lebanese pickles, or as I like to call them, shawarma pickles or pink pickles are a Middle Eastern staple that brings color and a sweet and sour touch to any dish. If you’ve ever had a shawarma or falafel wrap, chances are you have tried, and loved these pickled turnips!
- Prep time
- 15 min
- Cook time
- 50 hr 35 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Water (- Hot)
- 1 cup Distilled white vinegar
- 1 tbsp Kosher, pickling or sea salt
- 2 tsp White sugar
- 1-2 Garlic cloves (- Peeled and crushed)
- 1 lb Turnips (- Peeled and cut into ½-inch wide and 2-inch long sticks)
- 1 Beetroot (- Peeled and cut into ½-inch wide and 2-inch long sticks)
Instructions
- 1
Prepare the pickling solution. In a large measuring cup, add the hot water, vinegar, salt and sugar. Using a whisk, stir well to dissolve. The warm solution should help dissolve the salt and sugar quickly, but if not, keep whisking. Eventually, they will dissolve.
- 2
Pack the jars. To a clean glass mason jar, add the crushed garlic and black peppercorns. Pack the jars down with turnips and beet pieces. Make sure to pack down as much as possible without breaking any of the turnip sticks.
- 3
Add the pickling solution. Carefully pour the solution into the prepared jar. Tap the jar a few times to release any air bubbles. Make sure the liquid is covering the vegetables all the way, with about ¼ inch clearance from the top of the jar. Cover with a tight-fitting lid.
- 4
Pickle. Place the jar in the refrigerator to pickle for 3-5 days. The liquid will turn a vibrant pink color. Enjoy.