Pink pickled turnips
==================== 2021-05-06

Comment: Served as an appetizer in middle eastern restaurants, pink pickled turnips are easy to do if you start a few days in advance and are a great complement to other middle eastern foods such as hummus, falafel, or kebabs. Once ready, they can be kept in a plastic container in the fridge (out of the brine), and should be served cold (not at room temperature). I used two 1 l mason jars for the indicated quantities. Although they may seem quite salty at the beginning, they get better after a few days. I used 5% acidity vinegar, you may adjust the recipe for different acidity levels.

Inspired from: Pickled Turnips


1 l water
70 g kosher salt (sea salt)
4 bay leaves
~20 black peppercorns slightly crushed or better 10 black and 10 pink pepercorns (pink berries)
300 ml white vinegar
~1 kg turnips
1 red beet, one half per jar
4 cloves garlic


Peel and cut the turnips into sticks of about 1 cm thick.
Peel and cut the beet in slices (or sticks).
Peel and cut the garlic cloves in half.

Heat the water along with the salt, the peppercorns and the bay leaves, simmer for ~3 mn.
Let cool and add the vinegar.

Place the beet, turnip and garlic equally in the mason jars.
Pour the brine, including the bay leaves and the peppercorns in the jar to cover the turnips.

Cover and let sit at room temperature for 6 to 7 days.

Discard the brine. The pickled turnip are ready to eat or kept in the fridge for up to 6 weeks.
The beet can also be eaten.