Pickled Turnips

Lift (lift)


Preparation info

  • 1 quart

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

These pickled white turnips have it all. They are crispy and crunchy with a zesty bite. They get their brilliant pinkish-purple color from beets, and have a distinctively deep, rich tangy flavor, making them an interesting and unusual condiment. Offer these pickled turnips with falafel or moujaddara, or even with olives and drinks.


For the Turnips

  • 1 pound small white turnips, peeled
  • ¼ pound fresh beets, peeled
  • ¾ cup distilled white vinegar
  • ¾ cup cold water
  • 4 teaspoons salt


    Prepare Ahead

    Pickled turnips must be prepared 6 days prior to using. Once pickled, they should last in the refrigerator for several weeks.