Add tang and crunch to wraps, mezze platters, and snack boards with quick pickled turnips. These eye-catching Mediterranean pickles get their signature hot pink color from a slice of beet added to the brine.
With only six ingredients, turnip pickles are a breeze to make. Plus, they require just 15 minutes of hands-on time.
I was so surprised the first time I bought a lavash wrap in Southern California. Amongst the creamy hummus, bulgur, and greens that I expected, there were hot pink pickled turnips.
I’d never seen anything quite that neon in my lunch order, and I didn’t know what to make of them.
One bite later, I was convinced.
Those crunchy turnip pickles had the tang, salt, and pop of acid that my garlicky wraps needed.
Once I moved away from Los Angeles, I looked for pickled turnips in Mediterranean and Middle Eastern grocery stores. Eventually, I found them.
Unfortunately, the store-bought options I tried weren’t anywhere near as tasty. Plus, the ingredient lists often included food coloring instead of a more natural option to get that bright pink hue turnip pickles are known for.
So with that, I started making my own. As luck would have it, it’s super easy to make quick pickled turnips that have terrific bite, notes of garlic, and a delicious briny finish.
Crunchy turnip pickles are amazing in wraps, of course. They also light up a veggie board, salad, and falafel sandwich or platter.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Salt: Use non-iodized sea salt or kosher salt. (Iodized table salt can make your brine cloudy.)
White vinegar: Look for white vinegar near the other vinegars in the center aisles of the grocery store.
Beet: Just one small beet gives these pickles their signature pink hue. Choose a small, smooth beet. Smaller ones are sweeter and better for this recipe.
Turnips: Choose small, smooth, and firm turnips from your farmers market or grocery store. The smaller they are, the milder and sweeter the flavor. Larger turnips tend to be spicier and more radish-like. (Not sure? Nibble a raw piece before pickling.)
Do your turnips have their tops still attached? Don’t throw them away! Make garlicky turnip greens.
Garlic: Thinly sliced fresh garlic adds bite and flavor. (Once the pickles have all been eaten, you can eat the garlic too!)
Bay leaf: Select a whole, intact fresh or dried leaf. Bay leaf adds a subtle herbal flavor, and helps the turnip pickles to maintain their crunch.
Easy step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a small pot, combine water, salt, and a bay leaf. Heat over medium until the salt dissolves. Turn off the heat, stir in the white vinegar, and set aside to cool slightly.
2. Trim the tops off of the turnips and beet with a sharp knife, and cut them into fry shapes. Thinly slice the garlic.
3. Pack the turnips, beet, and garlic slices into a clean glass jar.
4. Pour the brine (with bay leaf) over the vegetables, making sure everything is fully submerged. Cover the jar with a lid and cool to room temperature.
Then move the jar to the refrigerator to meld for at least 5 days before serving. The flavor will mellow over time.
(You can taste them before then, but they will be a little saltier/more vinegary at first.)
Make it your own
You can make this easy pink pickles recipe your own with any of these substitutions, variations, or additions.
Here are some ways to personalize this recipe:
- For a more sweetness, substitute apple cider vinegar for some or all of the white vinegar, or add a Tablespoon or two of sugar
- Include flavorful add-ins to the jar like whole peppercorns, mustard seeds, coriander seeds, or fresh herbs like dill
- To make it spicy, add red pepper flakes
Ways to use pickled turnips
I love bringing pickled turnips to family get-togethers, because that hot pink color is always a conversation starter. They’re just so eye-catching, in addition to being delicious.
There are a ton of ways to use them. Here are some of my favorites:
- Add them to a double hummus wrap
- Include them on a mezze-style falafel platter
- Put them in a hummus bowl or falafel bowl
- Add them to a rainbow fruit & veggie platter
- Serve them alongside baba ganoush & pita
Storage instructions
Store jarred turnip pickles in the refrigerator, making sure the pickles stays fully submerged in the brine.
They will last for up to a month in the refrigerator. (They may soften over time, so enjoy within 2 to 3 weeks for best crunch and flavor.)
To make the pickles last as long as possible, always use a clean fork when removing them from the jar.
FAQ
Turnips have a mildly spicy flavor with an echo of radish. The bigger/older a turnip is, the stronger its radish flavor becomes. That’s why I recommend choosing smaller turnips for this recipe.
This recipe may surprise you! Once pickled, the beets taste exactly the same as the turnips – garlicky, briny, and salty. It’s hard to tell the difference between which pieces are beets and which ones are turnips.
I’m not a big fan of beets either, but I happily gobble them all up in this recipe.
That said, if you really want to make this recipe without a beet, you can. However, the turnip pickles won’t be pink then, and the brine could be slightly less sweet since beets add a bit of sweetness.
I don’t recommend it. Using iodized salt will result in a cloudy brine and could affect the coloration of the turnips. Table salt also has finer grains, which can make the pickles too salty.
No, this is a quick pickling recipe, which means the pickled turnips have to be stored in brine in the refrigerator. Canning for long term storage is outside of my wheelhouse.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Quick pickled turnips (Middle Eastern style)
Ingredients
- 1 cup water
- 2 Tablespoons sea salt or kosher salt (not iodized)
- 1 cup white vinegar
- 1 pound turnips (about 5 small turnips)
- 1 small beet red
- 3 garlic cloves sliced thin
- 1 bay leaf dried or fresh
Instructions
- In a small pot, combine the water, salt, and bay leaf. Warm over medium heat, stirring until the salt dissolves (about 2–3 minutes).
- Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
- Trim the tops from the turnips and beet. Peel and cut them into fry-shaped batons about ½-inch thick.
- Add the turnip & beet pieces to a clean jar, along with the sliced garlic. Then carefully pour the vinegar solution over it, including bay leaf. Make sure the pieces are totally submerged, and cover the jar with a lid. Let the jar cool to room temperature, then transfer to the refrigerator.
- Let the pickles sit for at least 5 days for best flavor. (You can taste them before then, but the salt & vinegar flavor is a little strong at first.) Store quick pickled turnips in the fridge up to 4 weeks. (They may soften over time, so enjoy within 2 to 3 weeks for best crunch and flavor.)
kylie
like you, my first time trying these was in a wrap and i’ve loved them ever since! i tried the store bought option but they are no where near the same flavor. i just made your recipe and i can’t wait (5 days – lol) to try them.
Cadry Nelson
Yes, the store-bought ones are such a letdown! I’m excited to hear what you think once your turnip pickles are ready! I know what you mean about the wait. I have NEVER successfully waited until day 5. I usually make it about a day. Haha! But it’s like making chocolate chip cookies – no reason not try to try at every stage. Haha!
Shell
These are a very eye-pleasing way to add crunch and tang to a dish!!!
Cadry Nelson
Agreed! So glad you’re enjoying them!