pink 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)

water

white vinegar

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?

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