Pickled Carrot and Beetroot Juice


Preparation info

  • Difficulty


  • Serves


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

There are certain elements of the Turkish culinary repertoire with which an outsider will have a love–hate relationship—lamb testicles, sheep’s head soup, fried pickles, boza beer, rakı, and şalgam —the earthy refreshment in this recipe. I love şalgam —especially washed down with rakı, which is a pairing perfected in the Mediterranean town of Adana.


  • 1 round red turnip
  • 1 beetroot (beet)
  • 1 purple carrot
  • 1 red or green chilli (optional)
  • 165 g ( oz/½ cup) rock salt
  • tablespoons citric acid
  • 100 g ( oz) dried chickpeas


Peel the turnip, beetroot and carrot. Quarter the carrots lengthways. Quarter the turnip and beetroot. If you want your şalgam hot, slit down one side of a green or red chilli so the liquid will pull the heat out of the seeds.

Put the vegetables (and the optional chilli) in a 4 litre (140 fl oz/16 cup) preserving jar. Dissolve the rock salt and citric acid in 250 ml (9 fl oz/1 cup) of lukewarm water. Pour into the jar. Wrap the chickpeas in a parcel of muslin (cheesecloth) and knot tightly. Put the muslin parcel into the jar. Fill the jar, to the brim, with water. Seal the lid tightly. Leave in a cool spot for 15 days.

After 15 days take out the chickpea parcel and discard. If you keep the jar in the fridge, you can drink the juice, or eat the pickled vegetables for up to 3 months.