Pickled turnips are the essential condiment when it comes to Middle Eastern food. The perfect side dish to many of your favourite dishes.
Everything tastes better when it is pink.
Pickled turnips are the condiment of choice when it comes to many of our favourite dishes! We love them with shawarma, falafel, with pitas and hummus, on salads and even just right out of the jar as a crunchy snack.
When I worked and lived in the city, my friend who worked at the shawarma restaurant next door would sneak out containers out to me at the end of the night. My fridge was always stocked with these amazing pickled turnips.
I no longer live in the city with a direct pickled turnip hook up next door so the next best option was to learn to make them myself. I am so glad that I did because my kids are obsessed with these.
What Are Pickled Turnips?
Pickled turnips originate from the Middle East and they are exactly what they sound like. They are turnips that have been pickled. Which I believe is the best way to use up your root vegetables! I love anything pickled.
They are salty, tangy and vinegary, just like a good pickle should be! One of the most defining characteristic of pickled turnips are that they are bright, almost fluorescent and pink!
What Makes Them Pink?
What gives them their bright pink colour, you ask? The answer is beets!
When you add your turnips into the jar to begin their transformative pickling process, add in a slice of beat. The white turnips will steep in the water with the beet and take on a bright pink colour!
What You Need to Make Pickled Turnips
- Turnips
- Beets
- White Vinegar or Apple Cider Vinegar
- Bay Leaves
- Kosher Salt
- Garlic
How To Make Pickled Turnips
To start off the process, you will need to collect 3 or 4 half-pint mason jars. If you don’t have any on hand, don’t worry! You can quick pickle these in any air tight glass jar or container.
Sterilize your jars by washing them and then boiling them on the stove top.
In a medium to large pot, bring the water, vinegar, bay leaf and salt to a boil.
While your brine is beginning to boil, slice your turnips and beat french fry style.
Cut or crush your garlic and place 1/2 clove or 1 tsp, if crushed, into each jar.
Pack the turnips into the jar and pack one slice of beet into each jar.
When the brine has been brought to a rolling boil, remove from heat and carefully pour into each jar.
Place the lids onto the jars.
How to Quick Pickle Turnips
Store your jars of pickled turnips in the fridge for 5 days before eating.
Quick Pickled Turnips will last in the fridge for up to 3 weeks.
How to Water Bath Can Pickled Turnips
If you plan to water bath can your pickled turnips, you will need to boil your jars, lids and rings and inspect each one carefully for damage. You don’t want any cracks, leftover food particles or breaks in the seal.
Using approved canning jars, pack turnips and brine into the boiled jars, leaving 1″ head space, and seal with your lids and rings.
Bring a large stock pot of water to a boil with a steady temperature of 180°F.
Submerge the jars into the boiling water, the water should cover the lids. Add more water with a kettle if needed.
Boil the jars for 15 minutes and remove from the water bath.
When the jars have cooled, remove the rings and store on a shelf in a cool, dark place for up to 6 months. Your pickled turnips will be ready to eat after a week.
To ensure that your canned food is the best quality, before removing the lid, inspect that the seal is still intact and that the lid has not bowed. If you notice any odd discoloration, bowing or smells that shouldn’t be there, do not consume the food from that jar.
Pickled Turnips
This is the most delicious quick pickled turnip recipe you will find! Enjoy these on salads, wraps, with hummus and even as a crunchy snack.
Ingredients
- 1 1/2 cup water
- 1 cup white vinegar or apple cider vinegar
- 1 bay leaf
- 1/3 kosher salt
- 4 turnips
- 1/2 beet
- 2 cloves of garlic
Instructions
Begin by washing and sterilizing your glass jars. It's important to store your food in clean containers with no visible cracks or dust.
In a medium to large pot, bring the water, vinegar, bay leaf and salt to a boil.
While your brine is beginning to boil, slice your turnips and beat french fry style.
Cut or crush your garlic and place 1/2 clove or 1 tsp, if crushed, into each jar.
Pack the turnips into the jar and pack one slice of beet into each jar.
When the brine has been brought to a rolling boil, remove from heat and carefully pour into each jar.
Place the lids onto the jars.
For Quick Pickling: Store in the fridge for 5 days before eating. Refridgerate after opening. Quick Pickled Turnips will last in the fridge for up to 3 weeks.
To Water Bath Can: Using approved canning jars, pack turnips and brine into boiled jars, leaving 1" head space, and seal with lids and rings.
Bring a large pot of water to a boil with a steady temperature of 180°F.
Submerge the jars into the boiling water, the water should cover the lids. Add more water with a kettle if needed.
Boil the jars for 15 minutes and remove from the water bath.
When the jars have cooled, remove the rings and store on a shelf in a cool, dark place for up to 6 months.
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