Description
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!
Ingredients
Units
Scale
- 2–3 turnips, washed and dried
- 1 small beet, washed and dried
- 1 tbsp salt
- 2 tsp black peppercorns
- 1 cup white vinegar + 1 cup warm water
Instructions
- Peel & slice the turnips & beet. Start by peeling the root veggies and then slicing lengthwise into thick fry-shaped pieces.
- Add to the jar with spices & vinegar. Transfer the veggies to a sterilized jar* and top with the salt, peppercorns, vinegar, and water. Make sure there is enough liquid to cover the turnips & beets entirely, adding additional water if necessary.
- Shake the jar to combine. Seal the jar and shake to combine everything.
- Let the pickles pickle! Let the pickles sit on the countertop for 5-7 days before enjoying. Transfer them to the fridge and they should keep for up to 1 month.
Notes
*Scroll up for complete details on how to sterilize jars.
Optional: Feel free to add additional spices to the jar to add flavor. You can use bay leaves, coriander, fennel seeds, red chili flakes, etc.