Pickled Turnips Recipe
Middle Eastern · Condiment · 15 min total
A tangy, crunchy Middle Eastern-style pickle, perfect as a condiment for sandwiches and mezze platters.
15
min prep
min prep
8
servings
servings
15
kcal/serving
kcal/serving
Ingredients
- 1 lb turnips, peeled and cut into sticks or wedges
- 1 small beet, peeled and sliced (for color)
- 2 cloves garlic, peeled and smashed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon sugar
Instructions
- In a clean glass jar, layer the turnip sticks and beet slices, adding the garlic cloves.
- In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring to dissolve salt and sugar.
- Pour the hot brine over the turnips, ensuring they are fully submerged. Let cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours before serving. The pickles will keep for up to 1 month.
Tips
- For extra flavor, add a few sprigs of fresh dill or a pinch of cumin seeds.
- Use a mandoline for uniform turnip sticks.
- Store in the refrigerator; the pickles will continue to develop flavor over time.
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