Go Back
+ servings
middle eastern pickled turnips
Print Recipe
4.99 from 57 votes

Middle Eastern Pickled Turnips

Pickled turnips are quite addicting, and super easy to make! 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizers, Side Dish, Snacks
Cuisine: Assyrian, Middle Eastern
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.

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.

Nutrition

Serving: 1serving | Calories: 27kcal | Carbohydrates: 5g | Protein: 0g | Cholesterol: 0mg | Sodium: 896mg | Fiber: 1g | Sugar: 4g