Pickled Turnips Recipe
Serves 610 mins prep0 mins cook
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
What you need
Instructions
0 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.* 1 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. 2 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. 3 Add the bay leaf and peppercorns. 4 Pour the prepared vinegar mixture over the vegetables, ensuring everything is submerged but there is still an inch of space left on top. 5 Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator. 6 Refrigerate for at least 3 days before serving to allow the flavors to meld. For best results, wait 5-7 days.View original recipe