Delicious Middle Eastern Pickled Turnips using beets for color

Name: Middle Eastern Pickled Turnips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

Jump to Recipe Jump to Video Print Recipe

These crunchy Middle Eastern pickled turnips are so addicting and delicious! In this pickled turnips recipe, I'll show you everything you need to know to make them. In the Middle East, these pink pickles are served with chicken shawarma, in falafel sandwiches, and other meals.

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. They also make an excellent snack!

🧐 Why This Recipe Works

Pickled turnips are gorgeous and will brighten up any spread.
This pickled turnips recipe is easy to prepare and it only take a few days until the pickles are ready to enjoy!
Pickled turnips can be canned for longer storage.

🛒 What You Need For This Recipe

🔖 Ingredient and 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, salt, and water.
Garlic Clove — You will need a clove of garlic to add to the jar which will impart a wonderful flavor.

🧄How to Make This Pickled Turnips Recipe

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 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.

Sabich Sandwich — Serve pickled beets in a **sabich sandwich** or your favorite Middle Eastern meal!

🤷🏻‍♀️ 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?

Turnips and rutabagas look very similar and are actually considered cousins. Rutabagas are a hybrid of a cabbage and a turnip... who knew?

What do you serve with Pickled Turnips?

In the Middle East, pickles are a staple and are served with almost every meal. Middle Eastern restaurants serve picked turnips with kebabs, grilled chicken, stews, rice, hummus, and in falafel pitas and shawarma sandwiches.

👩🏼‍🍳 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, 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.

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 F acebook. Don't forget to tag me when you try one of my recipes!

📖 Recipe

Middle Eastern Pickled Turnips

Pickled turnips are quite addicting, and super easy to make!

4.88 from 8 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: servings

Calories: 27kcal

Ingredients

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

Tried this Recipe? Please leave A Star Rating!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.