Preparation info
  • Makes about


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This Middle Eastern speciality of pickled turnips is prepared by Jews and non-Jews of Persia, Israel and Arab Lands. The Turnips, rich red in their beetroot-spiked brine, not only look gorgeous in their jars but also make a delicious pickle to add to Falafel or as part of an assortment of appetizers.


  • 1 kg/ lb young turnips
  • 3–4 raw beetroot (beets)
  • about


  1. Wash the turnips and beetroot, but do not peel them, then cut into slices about 5mm/¼ in thick. Put the salt and water into a bowl, stir and leave until the salt has completely dissolved.

  2. Sprinkle the beetroot with lemon juice and pla