Middle-Eastern Style Pickled Turnips

Beginning the journey of our preservation experimentation (try saying that three times fast), we turn to pickling as we tackle turnips and giving them the Middle-Eastern treatment. These pickled turnips are addicting, packed with a bit of heat, and the best compliment to your gyros, shawarma, kebab, or even on its own!

This pickled turnips recipe is simple. It is beautiful, delicious, PINK, and most definitely an underappreciated pickle. Turnips are very close to radishes — in the sense that they are fresh and spicy — although radishes are a bit more peppery, and turnips are sweeter and tangy.

What gives the turnip that bright pink you may ask? The turnips get that beautiful glow from its neighboring root vegetable: the beet. The raw beet will seep its juices into the pickling liquid which will travel its way to pink-bleaching your turnips (ever got beet-hands? You’ll understand how saturated the colour is). In other words, no use of food colouring will be needed for this pickle (TIP: If the point wasn’t made, beets are the best to use for pink-hue-glow purposes)

Some things to note; I suggest in this recipe to let the pickle sit for five days. You may let it sit for longer than five days if you want, as long as you keep it refrigerated because it is served best cold! You may also eat the beet as well, but it won’t share the same crunchy texture as the turnips, it would be rather chewy. ALSO, do not eat the garlic. If you’re a believer of how “it can cleanse your blood and rid you of impurities” then good for you and a pat on the back but I wish you the best of luck because the garlic cloves will be sitting in vinegar for five plus days and it will not be enjoyable.

 Prep Time: 10 minutes                Cook Time: 5 minutes                Yield: 16~ servings


  • 2 pounds turnips — peeled and cut into 1/2 inch thick batons
  • 1 small beet —  peeled and cut into 1/2 inch thick batons
  • 2 cloves garlic — crushed/sliced up to you
  • 2 bay leaves
  • 1 cup white vinegar
  • 3 cups water
  • 1/3 cup kosher salt


  1. In a small pot — add salt, bay leaves, and water. Bring to medium-heat to dissolve the salt, about 3-5 minutes.
  2. Let cool completely, then add your vinegar (most pickles are best cold-pickled).
  3. In a large mason jar (or container with a tightly fitted lid), assemble your turnips and beets. You can add the garlic somewhere where you feel fit in the layers. (Note: make sure beforehand you sterilize the jars to rid of any dust-bunnies or bacteria lingering around in the jar)
  4. Cover with pickling liquid, leaving at least 3/4 inch headspace, and seal with the lid. (Note: you don’t have to, but I strongly suggest that you seal the lid using this method)
  5. Let sit for 5 days or more. When ready, its best refrigerated and served cold!

Adding images just because words might not be enough.

and as always, keep it soigne.

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