pickled turnips

A staple condiment in the Middle East,&nbsp;pickled turnips are a fabulous&nbsp;side to serve with dishes like baba ganoush, hummus, flatbread, in falafels and in shawarmas. &nbsp;But they're also perfect for setting out on the table along with your olives, peppers or pickles and watch your guests go crazy over them! &nbsp;

Pickled Turnips

turnips (, peeled and cut into about 1/3 inch sticks or slices)

red beet (,peeled and cut into about 1/3 inch sticks or slices)

garlic

For the Brine:

bay leaves

fennel seeds

coriander seeds

white vinegar

water

Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.

Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. Screw on the lids.  (*See note for instructions on canning the turnips.)

Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator and ideally eat them within two months. Using this method will result in a more interesting and complex flavor than canning them.

If you are canning them for long-term storage: Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool, dark place for up to a year (for optimal flavor and texture, use within 6 months).

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you&#39;ll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Middle Eastern Pickled Turnips (Pink Pickles!)

kosher salt, (do not use table salt)

turnips,

beet,

red chili peppers

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.

In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chili peppers (or red pepper flakes), if using.

Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.

Cover the jar tightly and refrigerate for 5 days before using.

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Middle Eastern pickled turnips are an easy condiment you’ll love!

Middle Eastern Pickled Turnips

Pickled turnips are a staple in Lebanese cuisine. Easy to make and lasting up to a month, they add a tangy flavor to falafel, chicken shawarma, meze platters, and more!

Pink Pickled Turnips

turnips

beet (a small one)

salt

garlic (optional)

Sterilize all jars and tools. Let them dry.

Mix the water and salt in a large bowl - this will be the pickling brine. Then mix in the vinegar.

Cut the pickles into the shape/size you prefer - disks/slices, french-fry-like batons, or wedges. Or even use a melon-baller to make them into balls.

Add the brine to the pickling jar.

Add the rest of the ingredients. Make sure all the pieces of turnips are submerged in the brine.

Close the jar and place it in a dark cupboard.

The pickles are normally ready within 4 to 5 days. Then, they can be stored in the refrigerator for up to one month. 

Can these not be bottled in mason jars and sealed for a longer shelf life so that I can give them as gifts?

You receipe are amazing  I am so glad you did Instagram.

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