Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat and completely addicting and they are the perfect complement to your favorite gyro, falafel, roast chicken or kebab.
Pickled Turnips are the most beautiful, overlooked, delicious pickle you’ll ever encounter. You probably have never heard of them unless you’ve had Middle Eastern food and at first glance you might be wondering why on earth they are SO pink. Rest assured, no food coloring was used in the production of these pickles.
Pickled Turnips get their gorgeous hue from hanging out with a handful of sliced beets for a week. They’re incredibly easy to make and they add the perfect vinegary, slightly spicy (from the garlic) bite for your favorite Middle Eastern meals. And, if I can just add, the perfect accompaniment to these delicious Pickled Turnips?
Some small hot chili peppers and the most awesome Armenian Zankou’s Garlic Paste with pita bread. A tip on the pita bread? If you can and you have one available, go to your nearest Middle Eastern grocery store to get authentic pita bread. I promise it is 100% different than the ones put out by sliced bread makers. My favorite brand is Toufayan, they’re old school awesome and Armenian.
Oh, hey there Mr. Falafel, looks like you’re got a colorful pickled friend there!
Pickled Turnips really make the PERFECT accompaniment to your Falafel sandwich.
If you’re wondering about the hummus and the falafel, yes those recipes are coming very soon. But I had to start with my favorite of the bunch. These Pickled Turnips. Some quick tips:
- Don’t eat the garlic. Trust me, it’s been hanging in vinegar for five days and it will be STRONG.
- You can totally eat the pickled beets, but the texture will be different than the turnips, less crunchy, more chewy.
- You can let them sit for longer than five days if you want, but however long ahead you prepare them, refrigerate them before serving. They taste so much better cold!
- Don’t, I repeat DON’T use table salt. It will taste awful. Stick to Kosher salt.
Ingredients
- 3 cups water
- 1/3 cup Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 pounds turnips , peeled and cut into ½ inch thick batons
- 1 small beet , cut into ½ inch thick batons
- 2 cloves garlic , roughly chopped
Instructions
- In a medium sized pot, add the water, Kosher salt and bay leaves.
- Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
- Let cool completely then add the vinegar.
- In a large container with a tight fitting lid, add your turnips and beets.
- Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
- Pour the liquid into the container.
- Let sit for 5 days.
- Before serving, they are best refrigerated.
- The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
Nutrition
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Do you refrigerate them while sitting or after 5 days? Thank you
No need to refrigerate them while sitting. Once they’re done, I put in the fridge because I think they taste better served that way.
I am so eager to make these! Can you tell me which brand of kosher salt you use? Since one is saltier by volume than the other commonly used….
Hello, any kind of kosher salt works fine. whatever brand you know best!
Is it only good for a month?
Yes, they’re usually good for about a month.
Hello… quick question: can you freeze these jars of pickled turnips?
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I worry about you freezing the liquid. In what sort of container? Also I’d worry the crunch of the turnips would be soggy and gummy. I’m sorry I couldn’t be of more help.
Those turnips are amazing. Love your site!! Thanks so much!! What is the name in arabic? Or is the name may differ by country? Anyhow, thanks so much for the lovely and easy description!
It’s called “left” in Palestine.
Third time of asking a simply polite question without a response! Sodium: 2402mg is that per serving or is that the total content of the recipe? Or are only favourable comments posted? Very much appreciate a resonse
I was trying to have my site developer look at it to give you an answer. It should be per serving but that does seem quite high. Not sure if there’s a glitch or something else that’s the issue. If you’re concerned and need to know, you can find online calculators to help give you a more accurate number. Sorry for the delay.
The ingredients call forn1 cup of sugar but I don’t see mention of it in the directions. When is it added?
Saw your other reply, it happens!
How big of a difference will it make if I only have 3 1/2 days instead of the full 5 days?
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Flavor won’t be as pronounced, the purple wouldn’t be quite as vibrant and the turnips could be a bit too crunchy.
Do you have to cook the beets ?
No need to cook them. Enjoy!
I have made these every year for the past 4 or 5 years, and they are SOOOOOOOO good! I just used up the last batch of beets and winter radishes to make a fresh jar of quick pickles. (These work great with winter radishes as well as turnips.) I think the recipe is 100% perfect exactly as written. Thank you!
Thanks, Holly!
I see that some people have found it too acidic and I always make it half and half with water.
Always reminds me of my many happy years in the Middle East.
Soo good!
Thanks, Bella!
The first time I made this recipe it was way too salty.
I made it a second time using 3T salt instead of 5.3T per the recipe.
It is much better. Plus you can always add more salt.
Sabrina – thank you so much for sharing this recipe. I love, love, love making these! Another person asked you for a garlic sauce. I am absolutely ADDICTED to the tahini sauce that often comes on or with Mediterranean wraps, plates, etc. I’m am dying to be able to make it myself but want something not too time extensive. I figure you gave us easy pickled turnips…maybe you had an easy but quality tahini sauce recipe you could recommend?
I love the MidEast brand. You usually can get it at an authentic Armenian grocer.
Also agree, I love the ratios on everything but the salt. Even using kosher salt, there’s wayyyy too much! I prefer it reduced to 1/4 cup or even a little less. I also add fresh garlic to the salt water before it boils to mellow the sharpness and infuse the liquid.
Do I leave the bay leafs in the jar with the liquid? I’m making them right this minute! Can’t wait to try them!!
Yes, you’ll want to leave the bay leaves in the jar. Enjoy!
Not nearly enough liquid for amount of turnip.
It’s the real thing, baby! These are perfect. My falafel would be naked without them! Thanks for sharing.
I found this to be way too salty for my tastes. I ended up draining off about 1/3 of the brine and replacing it with plain water. Also added a small piece of a pickled hot pepper to give it some zing!
Hi Sabrina, I don’t have Kosher salt, but I have course sea salt OR course himalayan pink salt. Would either of those work? I hear from others that 1/3 cup makes them very salty? Would your recommend adjusting?
I think those would work too. If you’re worried about the salt content, feel free to adjust to your liking. Enjoy!
Thank you, Sabrina. This recipe took me right down memory lane! I was lucky to grow up in Fresno and my first job (1969) was as a waitress at a little Armenian restaurant called the Shish-ka-Brau. (German Hoffbraus were all the rage at the time!). The food was delicious and they made bulgar wheat and and rice pilaf and pita bread and lamb shanks every day. I never found a recipe that was so close in flavor and texture to the turnip pickles they served until I tried yours! Tasting them was like standing in the dining room again with that sweet old couple. I can’t remember their names, but they were super in love after fifty years. It was a kindly, and beautiful, and delicious place to be!!
Oh my gosh, I love it!!
WAY too salty, had to adjust to taste, hoping to not lose two half gallon batches. Great guideline, didn’t translate well at all.
So is that correct on the amount of sodium per serving? Over 2400 mg per serving or is that for the whole recipe? Also you say that they are best refridgerated before serving so what do you do with them for the 5 days before serving? Are they safe to be left out?
It’s safe to leave at room temperature for those 5 days prior.
Hi! Do I keep the lid on tight for the full five days out on the counter? If so, what about the gas build up that happens as they are fermenting? Do I need to burp it daily? This is my first time pickling but my brain keeps going to what I know about fermenting. Thanks!!
No need to burp it daily. This recipe is easy!
This is a vinegar based recipe.
No fermentation is occurring.
I’m so sad, I only have apple cider vinegar and no bay leaf. Can I use ACV and no bay leaf?
Yes though because it has a mellow, fruity flavor it will change the end flavor result in these turnips. Enjoy!
Recipe looks great, but I think the automatic conversion for metric is way off and the result would be much, much too salty. Rule of thumb for brine afaik is 1/3 salt, i.e. about 30g salt for 1L liquid. I’ll go with this and try to remember to check in with the result.
I wish I’d read your comment before making these turnips. Agree, the automatic conversion is wrong! It is ruining the recipe for many people and the author seems to keep assuming that people just haven’t used kosher salt rather than fixing the error. Very frustrating!!!!!
Love these… Any reason you heat the water with the salt? I have never done it that way. Thanks!
The flavors meld better when it’s heated together. So glad you love them. Thanks for the 5 stars.
Do you leave them at room temperature or refrigerator for a week
Room temperature
I made these yesterday, followed the recipe exactly and they are so salty I have to throw them away. I will attempt again and cut the salt, yes I used Kosher, by at least 2/3!
Yes, same for me. I had to throw them away because of the extreme saltiness. Can this be addressed?
I’ve made these for many years and haven’t had an issue, only with not using kosher salt (which you stated you didn’t use). You can definitely cut back on the salt if you decide to make them for next time.
I had the same problem. So salty they are not edible. I did use kosher salt. Is there a way to salvage them?
You used coarse Kosher salt and it was too salty? I would boil in a bit of water to leech some of the water out of it.
I realize this comment is very old, so I am so sorry for the delay in replying.
I want a receipt that keeps for a year. How long will this last.
These will only last about a month.
should state that all the turnips need to covered over with liquid in the jars/container.
I just finished my second badge minutes ago.
Never had turnips before trying this recipe, and actually I love them raw to.
They are addictive . Now eat pickled turnips with everything.
Thank you .
You’re welcome, Claudia.
To store in the refrigerator after 5 days, do I keep them in the brine or remove them from the liquid?
Keep them in the liquid.
I followed the recipe and find that my pickle is much too salty. Is there anything I can do?
Cheers Verena
Oh no! Did you make sure to use Kosher salt? You can try to soak the turnips in plain water and that might help release the salt into the liquid. Hope this helps!
Same with me, I like my pickles a little sour so I decrease the salt to half. And it turned out delicious.
When do you take the bay leaves out or do you let them sit for the 5 days?
They stay in. 🙂
Can I can these?
I’ve never attempted to can anything so I don’t have any knowledge about that, sorry.
Have not made this yet, I just saw it today, but I am really looking forward to making this. I am considering grating the beet, any thoughts on this ?
I am new to your sight but have already written down very many of your recipes – keep up the good work !!!
So glad you are liking them, thanks for letting me know! You could grate the beets if you like, not a problem.
Also – on the site, you can add recipes to your own online recipe box by hitting “Save Recipes”. It won’t download on your computer but might make recipes easier to come back to 🙂
Thanks for coming back to let me know and I can’t wait to hear how the recipes turn out for you!
Love these! I am on my second batch after having grown turnips in my garden this year for the first time ( not knowing that I / we would even like them) but we are Lovers of felafel- and these are such a compliment! Easy recipe- love the results!
These are great with felafels! So happy to hear you enjoyed!
When I make these, is it normal that the turnips float to the top and the beets sink? Also, can I add cabbage to the mix to fill the rest of the juice? I’m currently in the first 24 hours of making the turnips.
Sorry I just saw this. Did you add cabbage and how did it turn out if so?
Hey! Making these now. I bought peeled and cooked beets since they did not have any ra ones. Do you think i could use them, or will they rot or something? I know its just for color, just wondering if you think its a good idea?
So sorry I didn’t see this earlier. I would say yes you could use them. How did it turn out?
Hi! I moved back home to Egypt and was shocked I couldn’t find “LIFT” turnip in Arabic. So I’m trying your recipe. Kosher salt is not easy so I’m going to use Himalayan Pink Salt. Hope that’s ok! I’ll let you know. Thank You! Karima
Himalayan Pink Salt will work just fine! Looking forward to hear how they turn out!
Are the turnips cooked or raw. The red beet also.
Raw 🙂
hey, i just got a bunnch of turnips from the store and i’m trying to find recipes to use them up. can i exclude the beets?
Yes
Enjoying them as we speak.. Had to use a rutabaga as i couldnt find turnip…still delicious!! They go great with my chicken shawarma.
Hello Sabrina, I made this recipe but I didn’t add any oil (I read that the oil on top creates a seal for bacteria. I closed mason jar lid tightly and it sat in the corner of my counter for 5 days, then I transferred it to the fridge and it’s been there for another 5. How do I know if it is safe to eat after this time, also, if I didn’t hear the lid pop & didn’t add oil, how do I know it is safe from botulism? I want to make shawarma soon so it will be helpful to know if I have to start over or not
I want to make sure I’m giving you the correct information but feel like I’m not quite understanding your question. I didn’t add any oil to mine and didn’t can (so you won’t hear the pop) and they’re safe to eat. I hope this somehow answers your question or makes you feel ok about eating.
Does this sit out with the lid on or off? Love pickled turnips. Can’t wait to try this recipe!
Lid needs to be on. Enjoy!
So at which step do you add the water/vinegar to the turnips? It doesn’t say. Also, another commenter said they used one big turnip..? Turnips are small. Did she mean rutabaga? Can you substitute rutabaga instead?
You’ll pour the liquid into the container once the garlic goes in. I’ve not tried this recipe using rutabaga but I don’t see why you couldn’t use it instead of turnips. I hope you enjoy it!
I didn’t weigh my turnip but it was a big one. I followed the recipe exactly as posted. It filled two large mason jars. So tempted to try earlier than the five days, but I didn’t. Totally worth the wait….they are really delicious. I can’t stop eating them so I’m really glad they are so easy to make. Thank you for sharing and I’ll be trying your other recipes out too!
Does it ferment while resting at room temperature for 5 days? Is there a big difference in the product if it is stored in the fridge?
You’ll store it at room temperature for those 5 days. Enjoy!
Do you refrigerate them for 5 days or let it sit out for 5 days?
I just let them sit out for 5 days. I hope you enjoy them!
Hi Sabrina. These are amazing! I tried several recipes for these before but yours is the best. I have made these several times and give them as gifts to friends and family. Thanks so much!
That’s amazing! Thanks for coming back to let me know.
Hi Sabrina, These are delicious, thank you! Question: can I reuse the pickling liquid to make new batches of turnips?
No, you’ll want to start from scratch each time. Enjoy!
I followed the recipe exactly. Love that it was simple and they came out so pretty. I will definitely make again, but next time I will use a little less salt.
How would himalayan pink salt work in this recipe?
Yes 🙂
Other recipes have 1-2 tbsp of sugar added but this one doesn’t. It that an omission on purpose? Should there be a bit of sugar in it?
I didn’t feel like it needed it. Feel free to add it if you choose. Hope you enjoy it!
This came out WAY TOO SALTY
Next time, I will use just a TABLESPOON of salt instead.