Pickled turnips are like the pickled cabbage of the Middle East—beautiful pink pickles (naturally colored) with a delicious tangy pickled flavor that combines beautifully with a wide variety of dishes. Plus, they are so simple to prepare – make the pickling brine, slice turnips and beets, combine, and let them sit in a dark place until they’re ready to enjoy.
Watch how I make pink pickles
How to make pickled turnips
First, make sure to sterilize and dry all the jars and tools. Prepare the pickling brine: Mix water and salt in a large bowl. Use an egg to check the water is salty enough (necessary for the pickling process). If the egg floats in the water, that means you’ve added enough salt. Otherwise, keep adding salt until the egg floats. Then add vinegar and stir. Prepare the vegetables: Cut pickles and beetroot into the shape/size you prefer. I sometimes make them thin (like potato crisps), or I thinly slice them to about 1/2 inch thickness. Fill the jars: Pour brine into the sterilized jar. Then add the rest of the ingredients. Make sure to submerge all the pieces of turnips in the brine. Set aside: Close the jar and place it in a dark cupboard at room temperature. The pickles are generally ready within 4 to 5 days. Afterward, store the pickles in the refrigerator for up to one month. To achieve a lighter pink color, remove the beetroot from the jar on the third day or reduce the quantity next time.
Should the pickling brine be heated?
There are several methods for preparing the pickle brine, and I’ve tried them all. Some recipes ask for the brine liquid to be heated, some only heat certain elements, and some just chuck everything unheated into the jar. I usually stick to just chucking everything in the jar – it works well and takes less effort, so really it’s a win-win. My mother advised me to heat the water and salt first, to dissolve the salt better, but agreed with me that either way works.
Ways to serve with pickled turnips
Serve these pickled turnips generously over dishes like homemade falafel wraps or oven-baked falafel patties. Pickled turnips are delicious alongside shish tawook, easy baba ganoush, and creamy hummus. They’re also a perfect addition to meals like rainbow vegetarian bibimbap or Japanese-inspired chicken ramen-they complement dishes from all over the world. If you try this pickled recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
