These irresistible Middle Eastern Pickled Turnips are delightfully crunchy and bursting with flavor! In this recipe, I'll guide you through everything you need to know to make them. Popular across the Middle East, these vibrant pink pickles are often paired with a chicken shawarma plate, tucked into this falafel wrap recipe, or served alongside other dishes.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This Middle Eastern pickled turnips recipe is amazing! They're tangy, slightly sweet, and crisp. Sometimes referred to as Lebanese pickled turnips, they have a slightly peppery taste similar to radishes, which is one of the reasons I love them so much. Enjoy them as a sour snack, add to your fall charcuterie board, or serve with your favorite meal!
Pickled turnips are a classic part of Middle Eastern mezze spreads and often appear on Ramadan iftar tables alongside soups, dips, and grilled dishes. If you're planning your menu, browse my full collection of Ramadan recipes for more traditional dishes and sides.
Jump to:
🔖 Ingredient & Substitutions
- Turnips: Turnips are the main ingredient in this recipe. Make sure the turnips look fresh, firm, and without blemishes.
- Beets: Beets are needed to lend a beautiful pink shade to the pickled turnips. They usually bleed quite a bit, so you may want to wear gloves.
- Serrano pepper: Peppers aren't generally used to make pickled turnips, but I love the extra spice they add.
- Brine: The pickling brine is made with a mixture of distilled white vinegar, apple cider vinegar, kosher salt, and water.
- Garlic Clove: You will need a clove of garlic to add to the jar, which will impart a wonderful flavor.
- Optional Ingredients: Sometimes people like to add bay leaves, peppercorns, chiles, and herbs. However, this recipe is perfect without them!
🧄 How to Make Pickled Turnips
Step 1: Peel and slice the turnips in half or fourths (depending on size), then slice into rings. Slice each serrano down the middle and remove the stem. Next, peel and slice garlic cloves in half.
Step 2: Peel and slice the beets into strips.
Step 3: Add water and salt to a small saucepan and whisk over medium heat until the salt dissolves, then stir in the vinegar.
Step 4: Divide the vegetables equally between the jars, layering the turnips, beets, garlic, and pepper.
Step 5: Pour the liquid over the vegetables, making sure the vegetables are fully submerged. Leave a ¼" headspace from the top of the jar.
Pro Tip: If you have pickling weights, use them to keep the veggies submerged; otherwise, you may need to pack them tightly.
Step 6: Hand-tighten the lids and store them in the refrigerator for at least one week before eating them. If storing for a longer time, fully submerge in water and boil/process for 10 minutes before storing.
If you have more turnips, make sure to try my new roasted turnips recipe!
🥙 Serving Suggestions
Serve pickled beets in a Sabich sandwich or a shawarma wrap. They can be added to this easy charcuterie board, or served as a side with beef kofta kebabs, Greek Chicken Souvlaki, and so much more!
🤷🏻♀️ Recipe FAQs
Turnips are considered a root vegetable, similar to beets, carrots, parsnips, and potatoes.
There are a few varieties of turnips. The smaller variety is enjoyed by humans, while the larger variety is commonly used to feed livestock.
In the Middle East, pickles are a staple and are served with almost every meal. Middle Eastern restaurants serve pickled turnips with kebabs, grilled chicken, stews, rice, hummus, and in falafel pitas, and shawarma sandwiches.
🌶 More Pickle Recipes To Try
👩🏼🍳 Pro Tips
- These Middle Eastern pickled turnips should be stored in the fridge and consumed within 3 months. After that, they can lose their beautiful, bright color and wonderful flavor.
- For longer storage, the sealed jars should be processed in boiling water for 10 minutes, and then stored in a dark, cool pantry.
- The reason I don't cut the beets and turnips into the same shape is to distinguish between the two once pickled, because they will both be the same color.
- The beets can also be eaten, but will have a softer texture and won't have the same crunch as the turnips.
🍽 More Pickling Recipes
If you enjoy this pickled turnip recipe, check out these related posts!
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Peel and slice the turnips in half or fourths (depending on size), then slice into rings. Slice each serrano down the middle and remove the stem. Next, peel and slice garlic cloves in half.
- Peel and slice the beets into strips.
- Boil water and stir in the salt until dissolved. Add the vinegar to salt solution and mix to combine.
- Divide the vegetables equally between the jars, layering the turnips and beets.
- Pour the liquid over the vegetables, making sure the vegetables are fully submerged. Leave a ¼" headspace from the top of the jar.
- Tighten the lids and store in the refrigerator for at least one week before you consume them. If storing for a longer time, fully submerge in hot water canner and process for 10 minutes before storing.
Nutrition
Video
Notes
- Pickled turnips should be stored in the refrigerator and consumed within 4 months or less. After that, they can lose their beautiful bright color and won't taste the same.
- For longer storage, the sealed jars should be processed in boiling water for 10 minutes, then stored in a dark, cool pantry.
- If you prefer mild food, the Serranos can be left out of the recipe.
- The beets can also be eaten but will have a softer texture and won't have the same crunch as the turnips.
Alice Edlbauer says
Thank you I love this recipe.
Hilda Sterner says
Thank you, Alice! I'm so glad to hear it! 😘
Gigi says
I have made pickled beets, so was very interested in this recipe as it looks delicious AND beautiful. However, I have always boiled and peeled my beets before canning them. Does this recipe really call for raw and unpeeled beets? Or they used merely for coloring the turnips, not to actually eat?
Hilda Sterner says
Hi Gigi, The raw beets are used to color the turnips but they also become pickled in the process and taste amazing!
Shamiran says
Shlamalakh Hilda! I stopped by to make your torshi again because they are the best I've ever had! My family loves them! Thanks and Alaha yawilakh!
Hilda Sterner says
You're so welcome, azizta. Thank you very much for your review. I really appreciate it!
beni says
I love pickled beets and can’t wait to make this recipe. Thanks for sharing it.
Hilda Sterner says
I'm sure you will love it!
Ven-Astasia Quangvan says
Thank you ! How long would these last for ?
HildaSterner says
I would say they'd be good for up to 4 to 6 months. After that, they lose their beautiful color and don't have the same flavor.
Pramane Younathan says
Hilda this recipe is amazing! I was not a fan of beets or turnips but I love it because of this recipe. I made 4 more jars today.
HildaSterner says
Thank you for the review. I'm so glad you like them! Have a wonderful day and stay safe!
Billy says
The color on these is so great! Cannot wait to make these at home myself My family will love them.
HildaSterner says
Hi Billy, Thanks for stopping by. I'll look forward to hearing what your family thinks. They definitely are gorgeous, but also quite delicious. Have a good one and thanks again for your comment!