Tuesday, January 15, 2013

Pickled Turnips

I love the pickled turnips that come with the hummus platter or on certain "sandwiches" at Middle Eastern restaurants.  I didn't have plans for the turnips in the fridge so I pickled them.  I even had a few tiny beets from our garden to stain the turnips their signature pickled pink color.
The pickled turnips made an interesting and colorful addition to my usual veggie tray.  They were very popular too, I was constantly refilling them.  I know a few ladies that will be very happy that I finally posted this recipe.
Raw veggies and hummus are a favorite for snacking, but I think a lot of us get stuck in the pepper, carrot, pea pod rut.  Add some pizazz to the mix with pickled turnips!
Like most pickles vegetables, these turnips are much easier to make than you think. 
Pickled Turnips
From David Lebovitz 

3 cups water, separated
1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
1 bay leaf
1 cup white vinegar (distilled)
2 lbs turnips, peeled
1 small beet, or a few slices from a regular-size beet, peeled
3 cloves garlic, peeled and thinly sliced

In a saucepan, heat one cup of water. Add the salt and bay leaf, stirring until the salt is dissolved.

Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

Cut the turnips and beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar or bowl, then pour the salted brine over them in the jar, including the bay leaf.

Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.  They'll keep well in the fridge for about six weeks.

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  1. SO Yummy. My mom and I made pickled turnips for a dinner party we had and then I ate all of the turnips before the party :( Worth it.

  2. I fully admit to being one of the very happy ladies - thanks for posting!

  3. I am drooling just thinking about these. Just a friendly reminder that my birthday is August 7 and I do accept pickled turnips as presents.

  4. As an official spokesman for all people on diets, I completely approve of this recipe and shall make it myself.

    Thanks so much for posting!

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  6. Pickled turnips are a classic condiment and snack in Middle Eastern and North African cuisines. They are made by marinating turnips in a brine of vinegar, salt, sugar, and spices. The turnips are then left to sit for several days before being served as a side dish or condiment. Pickled turnips can also be used in salads, sandwiches, and other dishes. Pickled turnips are a great way to add a bit of extra spice and flavor to a meal, and they can also be a great way to preserve turnips over a longer period of time.

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