Quick pickled turnips (Middle Eastern style)
Bright, hot pink pickled turnips are always showstoppers! They're a favorite on mezze platters, snack boards, or tucked inside hummus wraps for an extra pop of vinegary crunch.
Servings: 10 people
Calories: 22kcal
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.)
Video
Notes
Storage instructions
Keep pickled turnips fully submerged in the brine and always use a clean utensil when removing them from the jar. Store in the refrigerator for up to 1 month.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1433mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 0.2mg
