Pickled Turnips

If you’ve ever seen a proper middle eastern olive or salad bar, you’ve probably noticed these pickled turnips. Pickled turnips have a beautiful pink color. They are are sweet, spicy, garlicky, sour and salty. These turnips are basically every delicious flavor mixed into one.  I also think they add a beautiful color to any sandwich and a lot of flavor.  I decided to make my own because they are a favorite here and buying in such quantity would quickly deplete my savings.  I knew they’d be easy to make and now I can have them whenever I want, no specialty shopping needed.

These keep in the fridge for a while but I doubt they will last that long as they are quite addictive. If you make these I’d love to hear from you in the comments section below.

The ingredients

Cut the turnips into slabs

Layer the turnips with the beets

Add water/vinegar mixture

Your turnips will have a beautiful color after about 5 days

Pickled Turnips

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 20

Ingredients Method

Ingredients

  

• 4 medium sized turnips
• 1 medium beet
• 1.5 cups hot water
• 2 cups white vinegar
• 3 tablespoons sugar
• 2 tablespoons salt
• 6 cloves garlic sliced
• 3 bay leaves
• 2 tablespoons cumin seeds

Method

 

1. Peel and cut beets and turnips into batons ( see pics above)
2. Add vegetables plus garlic layered into 32 oz jar
3. Sprinkle cumin on top of the vegetables
4. In a bowl mix hot water with sugar and salt until it disolves
5. Add vinegar to the bowl and mix well
6. Pour into the jar until all the vegetables are submerged
7. Keep in the refrigerator for 5 days until the turnips turn a bright pink