Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Pickles are an essential part of any mezze spread. At Moro we pickle turnips, but you can find almost every type of pickled vegetable in Lebanese and Turkish shops. The addition of beetroot in this recipe gives the turnips a vibrant purple hue.


  • 1 kg turnips
  • 1 raw large beetroot, peeled and sliced
  • approx. 400 ml


We like to pickle whole baby turnips, but large sizes work just as well and are more common. If the turnips are baby-sized, keep whole, trim both ends and wash thoroughly; if the size of a tangerine, peel and quarter. It is very important to clean the turnips and to sterilise the jar thoroughly to prevent bacteria from spoiling the turnips. Place the vinegar, water, allspice and peppercorns in