Best Lebanese Style Pickled Turnips Recipes

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

LEBANESE-STYLE PICKLED TURNIPS

Lebanese-Style Pickled Turnips image

Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 5

Ingredients

2 pounds white turnips, peeled and cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled (optional)
1 teaspoon coarse salt
1 1/2 cups white-wine vinegar

Steps:

Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.

Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g