Lebanese Pink Pickled Turnips with Beets Recipe

Introduction

Lebanese pickled turnips, known for their vibrant pink color and tangy crunch, are a delightful Middle Eastern staple. These pickles add a bright, flavorful punch to sandwiches, salads, or as a zesty snack all on their own.

Ingredients

• 10 ounces peeled turnips (283 grams)
• 3 ounces peeled beets (85 grams)
• 1 clove garlic, peeled
• 2 cups water
• ⅔ cup white vinegar
• 2 tablespoons pickling salt or finely ground sea salt (not iodized salt)

Instructions

1. Step 1: Peel the beets and turnips, then slice them into very thin batons, almost shredded in appearance. Smash the garlic clove and set aside with the vegetables.
2. Step 2: In a small saucepan, combine the water, white vinegar, and sea salt. Heat over medium heat, stirring occasionally until the salt dissolves. Allow the brine to cool for a few minutes.
3. Step 3: Pack the sliced turnips, beets, and garlic into a clean wide-mouth quart jar, fitting them below the shoulders of the jar. If they don’t fit easily, the slices may be too large.
4. Step 4: Pour the cooled brine over the veggies in the jar. Place a jar weight on top to keep the vegetables submerged. It’s okay if you don’t use all the brine.
5. Step 5: Ensure the vegetables and weight are fully below the liquid level, with both remaining below the rim of the jar.
6. Step 6: Secure the airlock lid on the jar, adding water if necessary according to your lid type.
7. Step 7: Leave the jar at room temperature (around 70°F/21°C) for 3 days to pickle. Afterward, replace the airlock with a regular lid (loosely on) and refrigerate.
8. Step 8: Allow the pickles to mellow in the fridge for a few days before enjoying. They can last 1–2 months refrigerated and will develop deeper flavor over time.

Tips & Variations

• Use finely sliced vegetables for best texture and easier packing into the jar.
• Ensure veggies stay submerged in the brine to avoid spoilage and encourage even pickling.
• Experiment with adding spices such as coriander seeds or chili flakes for a flavored twist.
• Use non-iodized salt specifically; iodized salt can cause cloudiness or affect fermenting.

Storage

Store the pickled turnips in the refrigerator in a sealed jar. They will keep well for 1 to 2 months. Always check that the vegetables remain submerged in the brine before storing to prevent spoilage. For best flavor, allow them to age for several days after refrigeration before eating. Reheat is not necessary as these are typically enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why are the turnips pink?

The vibrant pink color comes from the natural pigment in the beets, which bleeds into the turnips during pickling, giving them their signature hue.

Can I use regular table salt instead of pickling salt?

It’s best to use pickling salt or finely ground sea salt without additives. Iodized table salt may cause cloudiness or affect the fermentation process negatively.

Lebanese Pink Pickled Turnips with Beets Recipe

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A traditional Lebanese recipe for vibrant and tangy Middle Eastern pink pickled turnips, featuring matchstick-cut turnips and beets preserved in a salty vinegar brine with garlic. This deliciously crisp and colorful pickle is perfect as a condiment or side dish, offering a delightful balance of flavors and a beautiful natural pink hue from the beets.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes (for preparing brine)
• Total Time: 3 days + refrigeration time
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Pickling
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 10 ounces peeled turnips (283 grams)
• 3 ounces peeled beets (85 grams)
• 1 clove garlic, peeled

Brine

• 2 cups water
• ⅔ cup white vinegar
• 2 tablespoons pickling salt or finely ground sea salt (not iodized salt)

Instructions

1. Prepare the vegetables: Peel the beets and turnips, then slice them into very thin batons or matchsticks, small enough to look nearly shredded. Peel and lightly smash a clove of garlic.
2. Make the brine: In a small saucepan over medium heat, combine 2 cups of water, ⅔ cup white vinegar, and 2 tablespoons pickling salt. Stir occasionally until the salt fully dissolves. Remove from heat and allow the brine to cool for a few minutes.
3. Pack the jar: Place the prepared turnips, beets, and garlic into a clean wide-mouth quart jar. Ensure the veggies are packed below the shoulders of the jar; if they don’t fit, cut them smaller.
4. Add the brine and weigh down: Pour the cooled brine over the vegetables in the jar. Use a jar weight to press the vegetables down so they are fully submerged beneath the liquid. Make sure both the veggies and the weight are below the lip of the jar.
5. Seal with airlock lid: Attach an airlock lid to the jar, adding water if your lid instructs. This allows fermentation gases to escape without letting air in.
6. Ferment at room temperature: Leave the jar at room temperature (about 70°F/21°C) for 3 days to pickle and ferment.
7. Refrigerate and age: After 3 days, switch to a regular lid loosely on the jar and place it in the refrigerator. The pickles improve with age and can be enjoyed after a few days in the fridge, lasting 1-2 months. Keep the veggies submerged beneath the brine at all times.

Notes

• Use non-iodized salt to avoid inhibiting fermentation.
• Thinly slicing the vegetables ensures proper pickling and texture.
• Keep vegetables fully submerged under the brine to prevent mold formation.
• The pickles develop better flavor over time, so patience is rewarded.
• Airlock lids help control the fermentation process but are optional; loosely fitting lids can also work.

Keywords: Lebanese pickles, pink pickled turnips, Middle Eastern pickles, fermented pickles, turnip pickles, beet pickles, homemade pickles