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Get ready to fall in love with this Lebanese Pickled Turnips recipe! These crunchy, tangy, pink turnips are perfect for jazzing up falafel, shawarma, and any meal that would call for pickle!
As much as I love pickles, there are only so many I can handle at a time. That’s not the case with these pickled turnips. I can easily keep a steady flow of these going, enjoying them straight out of the jar!
These crunchy pink pickled turnips bring any meal to the next level. So if you’re looking to try new pickled veggies, I highly recommend you make this recipe.
Middle Eastern Pickled Turnip Recipe Ingredients:
Find the complete recipe with measurements below.
Here’s what you need to make this Lebanese pickled turnip:
- Turnips – of course!
- Beets – 1 small beet for the pink color and extra flavor.
- White vinegar and water – They make up the tangy base of the brine.
- Sea salt – It helps preserve the turnips and adds necessary salty flavor.
How to Make Pickled Turnips
Detailed instructions are included in the full recipe below, but here’s a brief overview with pictures of the process for pickling turnips:
- First, prep the turnips and beets. Wash these root veggies well, peel and slice into 1/2 inch thick batons.
- Add sliced beets and turnips to a glass jar (here is the one I used)
- Heat water in a saucepan
- Add salt and white vinegar and stir well to dissolve
- Pour vinegar mixture over turnips, making sure to completely submerge them in the vinegar mixture, , leaving 1/4 inch headspace from the top of the jar and allow to cool.
- When cool, seal the glass jar tightly.
- Allow to marinade by placing the jar at room temperature in a cool dark place for at least 5 days. Their flavor and color will continue to improve with time.
- Refrigerate after use for up to one month.
Frequently Asked Questions:
HOW LONG DO LEBANESE PICKLES LAST?
Stored submerged under the brine in a sealed mason jar will keep for up to a month. Once used, place in the fridge. They will stay good for up to a month. However, they are best enjoyed within 2 weeks.
HOW DO YOU USE LEBANESE PICKLED TURNIP?
There are so many delicious ways to use pink pickled turnips ! Some of my favorites include…
- Lebanese classics: Falafel, chicken shawarma, beef shawarma, shish tawook, and more
- Breakfast foods: scrambled or fried eggs, breakfast sandwiches, Lebanese foul medames, and more.
- Meat and seafood: chicken, steak, fish, or shrimp- especially any kind of bbq!
- Vegan dishes: Lebanese mujadara, red lentil mujadara and more.
- Other faves: soups, salads, curries, sandwiches, gyros and beyond…the sky is the limit!
How do you like to use Lebanese pickled turnip? Let me know in the comments below!
I hope you LOVE these pink turnips. They’re:
- Perfectly tangy
- Easy to make
- & SO delicious!
If you try this Pickled Turnips recipe or any other recipe on Salt & Sweet, let me know! I love seeing your comments, ratings, and photos tagged #saltandsweet on Instagram.