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    You Are Here Home » Pickling and Preserving Recipes

    Published: Jul 15, 2017 Updated: Apr 2, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Middle Eastern Pickled Turnips

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    Middle Eastern Pickled Turnips

    Get ready to fall in love with turnips! Not too many people are familiar with turnips these days. Let alone, Pickled Turnips. But trust me, once you taste these tangy and crunchy Pickled Turnips, you won't be able to stop at just one. Serve pickled turnips with Chicken Shawarma, in a Falafel Sandwich, or with any Middle Eastern meal.

    3 jars with pickled turnips

    Why This Recipe Works

    Pickled turnips are crunchy, salty, and absolutely delicious! They have a slightly peppery taste similar to radishes, which is one of the reasons I love them so much.

    However, they are also sweet, crisp, and bursting with vinegary goodness. Not to mention, they're gorgeous and will brighten up any spread.

    What Goes into This Recipe

    turnips, peppers, garlic, and beets in a silver bowl

    Ingredient Notes and Substitutions

    • Turnips — Turnips are the main ingredient in this recipe. Make sure the turnips look fresh, firm, and without blemish.
    • Beets — Beets are needed to lend a beautiful pink shade to the pickled turnips. They usually bleed quite a bit so be sure to wear an apron.
    • Peppers — Peppers aren't generally used to make pickled turnips but I love the extra spice they add.

    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. 

    sliced turnips, sermons and garlic on a cutting board

    STEP 2: Peel and slice the beets into strips.

    sliced beets on a cutting board

    STEP 3: Boil water and stir in the salt until dissolved. Add the vinegar to the salt solution and mix to combine.

    pouring boiling water in a measuring cup
    pouring vinegar into a bowl of water

    STEP 4: Divide the vegetables equally between the jars, layering the turnips and beets.

    preparing pickled turnips in jars

    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.

    pouring pickling juice over pickles in a jar
    pickled turnips in jars

    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.

    pickled turnips

    Recipe FAQs

    What is a turnip?

    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.

    What's the differences Between Rutabagas and Turnips?

    The first time I decided to make pickled turnips, I couldn't even find them in the store. Embarrassingly, I grabbed rutabagas instead!

    Something told me to go back and check the name above the display. Sure enough, I had grabbed rutabagas.

    The two look very similar, and are actually considered "cousins." So learn from my mistake and check those labels! 

    While doing some research on the differences between the two, I read that rutabagas are a hybrid of a cabbage and a turnip... who knew?

    turnips and rutabagas in a grocery display

    What do you serve with Pickled Turnips?

    In the Middle East, pickles are served with most meals. In fact, every good Middle Eastern housewife has a large tub full of pickles ready to dish out when company arrives.

    My mom was no exception. She was known for her pickles. As a matter of fact, many years ago, my uncle, Bob, tried convincing her that she should market her pickles. But alas, it wasn't meant to be.

    Middle Eastern restaurants serve Picked Turnips with many of their dishes, especially kabobs and grilled chicken.

    Now you can make your own Pickled Turnips at home with this super easy recipe!

    Pro Tips

    • 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 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.
    3 jatos of pickled turnips

    Related Recipes

    • Jerusalem Artichoke Recipe (Pickled Sunchokes)
    • Zesty Pickled Brussel Sprouts
    • Spicy Mexican Pickled Carrots
    • Pickled Green Tomatoes Recipe (Toorsheyeh)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    pickled turnips in a jar

    Middle Eastern Pickled Turnips

    Pickled turnips are quite addicting, and super easy to make! 
    4.86 from 7 votes
    Print Pin Rate
    Course: Appetizers, Side Dish, Snacks
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 24 servings
    Calories: 27kcal

    Ingredients

    • 2 cups water
    • ¼ cup sea salt
    • 1 cup cider vinegar
    • 1 cup white vinegar
    • 2 large turnips (approx. 1½ to 2 lbs.
    • 6 cloves garlic
    • 2 serrano peppers
    • 2 medium beets

    Instructions

    • Note: You will need four ½ quart canning jars.
    • 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. 
    • Finally, peel and slice the beets into strips.
    • Boil water and stir in the salt until dissolved. Add the vinegar to the 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 eating them. If storing for a longer time, fully submerge in water and boil/process for 10 minutes before storing.

    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.

    Nutrition

    Serving: 1serving | Calories: 27kcal | Carbohydrates: 5g | Protein: 0g | Cholesterol: 0mg | Sodium: 896mg | Fiber: 1g | Sugar: 4g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This post was originally published on 7/17/2017 and updated on 9/30/2020 by adding new process shots.

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    Reader Interactions

    Comments

    1. beni says

      March 29, 2021 at 1:27 pm

      5 stars
      I love pickled beets and can’t wait to make this recipe. Thanks for sharing it.

      Reply
      • Hilda Sterner says

        March 29, 2021 at 1:59 pm

        I'm sure you will love it!

        Reply
    2. Ven-Astasia Quangvan says

      July 17, 2020 at 12:24 pm

      Thank you ! How long would these last for ?

      Reply
      • HildaSterner says

        July 17, 2020 at 7:08 pm

        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.

        Reply
    3. Pramane Younathan says

      March 29, 2020 at 8:13 pm

      5 stars
      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.

      Reply
      • HildaSterner says

        March 30, 2020 at 6:57 am

        Thank you for the review. I'm so glad you like them! Have a wonderful day and stay safe!

        Reply
    4. Billy says

      February 15, 2019 at 12:49 pm

      5 stars
      The color on these is so great! Cannot wait to make these at home myself My family will love them.

      Reply
      • HildaSterner says

        February 15, 2019 at 1:03 pm

        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!

        Reply

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