Lebanese Pink Pickled Turnips with Beets Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Ferment at room temperature: Leave the jar at room temperature (about 70°F/21°C) for 3 days to pickle and ferment.
- 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
