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A bowl of pickled turnips.

5 Ingredient Pink Pickled Turnips

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 125 hours
  • Yield: 8 servings 1x
  • Category: Pickles, Snack, Appetizer, Side Dish
  • Method: Pickled
  • Cuisine: Middle Eastern
  • Diet: Vegan


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!


Units Scale
  • 23 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


  1. Peel & slice the turnips & beet. Start by peeling the root veggies and then slicing lengthwise into thick fry-shaped pieces.
  2. 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.
  3. Shake the jar to combine. Seal the jar and shake to combine everything.
  4. 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.


*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.