5 Ingredient Pink Pickled Turnips

These 5 ingredient pickled turnips get their gorgeous pink color from beets and make a wonderful addition to many Middle Eastern recipes. They take only a few minutes to prep before sitting at room temperature for a week and being ready to enjoy.

If you’re looking for a way to add flavor to your plate, look no further. These pickled turnips are loaded with tangy, sweet, earthy flavors and provide a crisp, crunchy texture.

This recipe is a wonderfully simple introduction to making your own pickles, in a small batch.

With origins in the Middle East, they’re super versatile to use and go especially well with dishes like shawarma, kabobs, and kefta. I find myself pairing these with many of my favorite Moroccan recipes as well.

Their impressively hot pink color comes naturally from beets and the entire recipe requires just 5 ingredients (plus water) to make.

Just sterilize your jar/jars, combine everything, shake, and let pickle on the countertop for about a week. From there you’ve got delicious homemade pickles that keep in the fridge for weeks!

If you enjoy the simplicity and bold flavors in this pickle recipe, be sure to try making your own preserved lemons as well.

Ingredients

• turnips, washed and dried
• small beet, washed and dried
• salt
• black peppercorns
• white vinegar + warm water

Find the full ingredient list with exact quantities in the recipe card below.

Step by Step Instructions

Want more flavor? Feel free to add additional spices to the jar to add flavor. You can use bay leaves, coriander, fennel seeds, red chili flakes, etc.

Pink Pickled Magic

Many people see these pickles and assume there’s some form of food coloring to provide that gorgeous pink color.

Beets are the magical ingredient that transforms these white turnips a bright shade of hot pink, without any artificial ingredients.

It’s up to you if you want to slice the beets into thin strips (like the turnips) or simply chop them into rounds, to make them easy to identify once the pickles are ready to enjoy.

Note that the beets don’t alter the flavor of these pickles in any way, and are primarily used for color.

Pickling Tip

It’s important to let your pickles sit for at least 5 days, to allow the flavors and colors to fully develop.

Similar to my preserved lemon recipe, I recommend letting these sit on the counter at room temperature, but if this makes you weary, feel free to let them pickle in the fridge for the entire duration.

How To Sterilize Your Jars

It’s important to use sterilized jars when pickling anything. This step helps to prevent the growth of bacterias that can be harmful. It also results in better tasting pickles!

Here are some tips on how to sterilize your jars:

1. Wash your jars, seals and lids well with soapy hot water.
2. Make sure there aren’t any cracks or other damage to your jars.
3. Bring a pot of water to a boil, submerge your jars in the water and boil for 10 minutes. Carefully remove with tongs or jar lifters.
4. Lower the water to a simmer before adding the lids and simmering for another 5-10 minutes. Carefully remove with tongs or jar lifters.

And from there, you’re ready to use your jars as instructed in the recipe card below!

Where to Use Pickled Turnips

These pickled turnips add a deliciously tangy sweetness wherever used. In Middle Eastern cuisine, they’re commonly served with shawarma, gyros, with falafel, grilled chicken and red meat kabobs, in chicken salads, and even with rice and yogurt.

They also make a wonderful snack, if you’re into pickles!

Here are some of my go-to recipes to enjoy them with:

Enjoy!

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