Pickled Turnips Recipe
Serves 6
10 mins prep
7200 mins Resting time
7210 mins total
A Middle Eastern staple, pink pickled turnips are a tangy and crunchy condiment served with wraps, sandwiches, grilled meats, and as a part of mezze spreads.
0 servings
Add 1 cup of hot water, 1 cup of white distilled vinegar, 1 tablespoon sugar, and 2 tablespoons of kosher salt in a large measuring cup. Stir until the sugar is fully dissolved.*
In the mason jar, layer the turnips, beets, and garlic evenly: start with a handful of turnips, then a few pieces of beet, followed by a piece of garlic.
Repeat the same pattern until the jar is filled, ensuring the ingredients are distributed evenly throughout the jar. Gently push down to ensure they fit into the jar.
Add the bay leaf and peppercorns.
Pour the prepared vinegar mixture over the vegetables, ensuring everything is submerged but there is still an inch of space left on top.
Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator.
Refrigerate for at least 3 days before serving to allow the flavors to meld. For best results, wait 5-7 days.
