Middle Eastern Pickled Turnips

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 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 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 really make the PERFECT accompaniment to your Falafel sandwich.

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.

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.

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.

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Middle Eastern Pickled Turnips

Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Yield 16 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Armenian
Author Sabrina Snyder

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

Calories: 21kcal | Carbohydrates: 4g | Sodium: 2402mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin C: 12.3mg | Calcium: 22mg | Iron: 0.2mg
Keyword: Armenian food, easy recipes, Middle Eastern food, Middle Eastern Pickled Turnips, Middle Eastern Recipes, pickled turnips, pickling, side dish, side dish recipes, turnips

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 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 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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. What type of kosher salt do you use in your recipes, please? My understanding is that one common brand, Morton’s, is much saltier than the other common brand, Diamond. And do adjustments might be needed.

      1. Thanks much for answering, but I know any brand will work. What I was hoping is that you could tell me which brand you use so I could know whether I need to adjust, and in which direction, for the brand I use.

  2. Hi Sabrina, I recently made these but I used 10% acetic acid white vinegar instead of 5%. Do you think they will still be ok to consume? I did try some and they tasted great, but I did not realize at the time there were different strengths of vinegar and that 10% could be potentially harmful? Thanks in advance

    1. I would sit on the cautious side, I do not have experience with poison control information so I don’t feel comfortable giving a suggestion for this, sorry!

      1. Hi sabrina. i only use 10 percent vinegar. it is a food grade vinegar. it has the bite that vinegar used to have. i use it on everything..

  3. So it sits on the counter for 5 days or in the fridge? If on the counter do you then put in the fridge? Would it be bad to just put it in the fridge right away?

  4. I have made this using table salt before seeing the don’t use table salt. Is it going to be awful? Shall I throw or wait and see?
    Was coming to ask if it works with swede as well as turnip or only turnip do you knew?

    1. It will likely be salty, when did you set it aside to pickle? I may just replace the liquid if it weren’t that long ago and use 2/3 the salt. I’m not sure what swede is?

  5. So excited to make this tomorrow! but question is it a dry bay leaf? or fresh? I’m ordering the groceries now and both options came up. Thank you!

    1. 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.

    2. 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….

    1. 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.

  6. 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!

  7. 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

    1. 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.

      1. The ingredients call forn1 cup of sugar but I don’t see mention of it in the directions. When is it added?

    1. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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?

  12. 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.

  13. 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!!

  14. It’s the real thing, baby! These are perfect. My falafel would be naked without them! Thanks for sharing.

  15. 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!

  16. 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?

  17. 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!!

  18. WAY too salty, had to adjust to taste, hoping to not lose two half gallon batches. Great guideline, didn’t translate well at all.

  19. 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?

  20. 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!!

    1. Yes though because it has a mellow, fruity flavor it will change the end flavor result in these turnips. Enjoy!

  21. 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.

    1. The flavors meld better when it’s heated together. So glad you love them. Thanks for the 5 stars.

  22. 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!

    1. Yes, same for me. I had to throw them away because of the extreme saltiness. Can this be addressed?

      1. 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.

          1. 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.

  23. 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 .

    1. 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!

      1. Same with me, I like my pickles a little sour so I decrease the salt to half. And it turned out delicious.

  24. 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 !!!

    1. 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!

    2. 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!

  25. 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.

  26. 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?

  27. 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

      1. 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?

          1. Enjoying them as we speak.. Had to use a rutabaga as i couldnt find turnip…still delicious!! They go great with my chicken shawarma.

  28. 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

    1. 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.

  29. 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?

    1. 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!

  30. 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!

  31. 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?

  32. 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!

  33. Hi Sabrina, These are delicious, thank you! Question: can I reuse the pickling liquid to make new batches of turnips?

  34. 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.

  35. 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?

  36. Hi, I made these before using your recipe and it was delicious! I tried it again with my family however this time it tasted a smidge more bitter. I think we need to add in some more sugar, any suggestions on how to go about doing so appropriately?

  37. Hey I just made these turnips and they are delicious, I’m already finished the jar and was wondering if I can just put more turnips into the juice for another batch or is it better to start from scratch and get rid of the leftover juice?

    1. I’m so glad you love the turnips! I would start from scratch though when making a new batch because it won’t be as strong if it’s reused.

  38. Just finished eating my shawarma sandwich and the whole time wishing I had some of these babies in it! Making these asap! Thank you for the easy recipe!

  39. I just made these, so I’ll have to wait the 5 days to see, but I reduced the recipe by 1/3, and it was just not enough liquid. I had to double the amount. What the heck?

  40. Hi,
    I made a batch of pickled turnips two days ago, but I put them in the refrigerator as soon as they cooled to almost room temperature. Will they still pickle properly? I just did then like I would any other “refrigerator pickles.” My understanding is that if you’re not doing the formal canning process (sterilizing jars, hot water bath, etc.) then your homemade pickles must be stored in the refrigerator. Is this not the case with turnips? My jars were clean but not sterilized. Are they fine to continue in the fridge or can I take them out for a few days to do their thing?
    Thank you.

  41. Thanks a lot Sabrina.I was missing tis pickle since ages n wanted to make it at home in Mumbai as was not satisfied with the taste here.Also would love to have the recipe for the garlic sauce that goes into the falafel sandwich or Shawarma.

  42. If I doubled the amount of turnips, would I still use the same amount of water, salt, vinegar and bay leaves? I assume that you just want the liquid to cover the turnips. Or should all ingredients be doubled? I intend to use a 2 gallon pickling jar.

    1. I haven’t tested it using them so I’m not comfortable giving a recommendation. I’d love to know how it turns out if you decide to try it though.

      1. Hi! Should the liquid cover the beets/turnips completely? I followed the recipe exactly and the liquid does not cover or submerge them entirely. Thanks!

  43. Thanks for sharing the recipe and I will follow it EXACTLY this week. Last week I didn’t have enough turnips so I had too much brine for too few turnips and they were extremely salty.

  44. I love this simple and tasty recipe, thank you!!! I made these the first time for Thanksgiving (!) and I was pleasantly surprised that so many liked the non-traditional offering. And a few people were surprised they were enjoying eating turnips 🙂

  45. I’m just making this now…but not clear on whether to put the lid on now or after 5 days. Looking forward to tasting when they’re done!

  46. hi My grand mother used to make these all the time, I am half Lebanese. Can I water bath them and keep them on the pantry shelf or are they really a refrigerator pickle. thank you

    ,

  47. Made it. But the salt was a bit of a question to me. 1/3 cup seems a bit much. When I tasted it, the salt content definitely had a shock to me. Can’t even taste any vinegar. Is this supposed to be like what I get at restaurants?

  48. Hi Sabrina! I just finished your e-book and my husband and kids loved every recipe! Thank you so much, it was so much fun having the grocery lists, it saved me a lot of meal planning time! I’d love you to make another one.

    On this recipe, I’m wondering… you have written “6. Let sit for one 5 days” Does that mean to say “one to 5 days”. I’m just wondering if I can eat them in 4 days or if 5 days is the magic amount?

    My other question is, since the top turnips in the jar are floating above the liquid, should I shake it to mix it so they get plenty of liquid? I’m assuming I should not open the jar and stir it.

    Thank you thank you thank you!!

    Best
    Jesse

    1. Oops, sorry about that. It should read just 5 days, 5 IS the magic number 🙂 There’s no need to shake or stir either. Just let them sit and try and patiently wait….always the hard part!

  49. Made my second batch today it’s great I love it , I have it at work in falafel roll with Greek yogurt and garlic i mix up.

  50. How many 1 L jars does this make? 
    I have a bunch of turnips I need to use and I’m trying to gauge based on jar size, as I don’t have a scale to weigh the turnips lol. Shookran!

  51. Hi Sabrina!
    Turnips turned out fantastic!!!
    I made hummus, baba ganoush,tabouli,haloumi,and tzatziki.
    we had the the turnips as well,I was the hit of the party!!!
    oh yes also had lebanese pickles.

    Cheers,
    Tom

  52. Could I use pink Himalayan salt in place of the kosher salt? If not, does the kosher salt grain need to be fine or course? I am really looking forward to making this. I wanted to check on the salt substitution before I got all my ingredients together. Thanks!

    1. Oh good question. If it were me I’d risk it and use the Himalayan, salt is salt for the most part and those two varieties aren’t far enough removed flavor wise that I would be concerned. Plus the beet in the mix is going to color/flavor things much more than the salt would.

  53. I just canned your turnip recipe.
    I will let you know in 2 weeks how they turnip-ed out.
    I’m sure they are great.
    Nice and simple pickeling recipe.

      1. I’ve pickled them a few times and they are terrific. I cut down on the salt to 4 tbsp. As the recipe is too salty.

  54. I just canned your Turnips.
    I will wait and see.
    I’m sure that they will be great.
    I pickle everything,but never turnips{even though I eat them store bought quite often with hummus and baba ganoush}.

    I like that your recipe is on par with the simple way of pickeling.

    1. I can’t vouch for the end result of flavor because of so many substitutions. Rice vinegar is sweeter and the bay leaf adds to the flavor. If you decide to try it, I’d love to know how it turned out.

  55. Great recipe. I found by adding a step between steps 5 and 6 (step 5.5, place lid on jars) this recipe was so much tastier. 

  56. Do you have to use a Mason jar?  I have a plastic container with a lid and I wanted to make sure it will still work.  Thank you for the recipe!

    1. Yes, you can use a plastic container just ensure that it’s labeled food-grade (usually states on the bottom). Enjoy!

  57. What do you mean by 2 pounds of turnips? How many turnips (whole) would I need? I don’t find using pounds or cups useful for some vegetables when you have to buy a whole thing but you don’t know how many to buy, Thanks for the recipe though. Can’t wait to try it.

    1. It’s really hard to determine how many to buy to equal 2 lbs because turnips can vary by size. Just use the scale at the store to weigh out 2 lbs (no matter how many that adds up to) and it’ll work. I hope you enjoy them!

  58. Thanks so much for this fabulous recipe! I have been eating these little bits of deliciousness for years without ever realizing they were turnips, or that the great color came from beets. Your efforts are truly appreciated!

  59. We love “lift” pickled turnips. I received turnips from my CSA this week and wondered what to make. I never even thought of pickled turnips until I saw your recipe on Pinterest. Pinning right now.

  60. They’re in the dark cool cupboard now…for the next 5 days! Can’t wait to try them. Thank you!

  61. I cannot get over the color the pickled turnips have in the pictures you showed of the end product. Absolutely stunning! I can’t imagine how beautiful a plate would look including pickled carrots, turnips, and onions. I think people underestimate the effect a beautifully vibrant plate can have on someone’s senses. This looks like a great recipe and I can’t wait to try it at home! Thank you very much for sharing.

  62. Thank you so much for this recipe. These pickled turnips are delicious. On a side note, I have tried this recipe with rutabaga and it also turned out lovely. A must try!

  63. I have a rutabaga from my weekly farm share. It is huge. Do you think I can use it in this recipe? my husband is Lebanese and I would love to have these handy in the fridge, and homemade! Thank you!

    1. They definitely can be used interchangeably in recipes though I’ve never substituted them using this pickling process. I don’t see a reason why they wouldn’t work though. If you decide to try, I would love to know how they turn out.

  64. Just put 5 pounds in the refrigerator. Can’t wait to try them. I hope they turn out as good as the ones we buy at the middle eastern market. Question: could the brine be reused on a fresh batch of turnips?

    1. You want them to sit out at room temperature during the pickling process. Just make sure to refrigerate before serving though because they taste so much better cold!

  65. After a recent trip to Zankou chicken, I decided I wanted to make pickled turnips and came across your recipe. Thank you!

    My only question: after the pickling time (5+ days) do you drain the turnips or should they remain in the juice?

    I used a fresh beet and it turned out crunchy and equally as crunchy. Also pickled some daikon radish since I had leftovers from making sushi.

  66. I feel super silly, but I always wondered what the “purple things” were that came on the side at our middle eastern place! Now I know! Pickled turnips! Love the vibrant color!

  67. I’ve never had pickled turnips before but they sound so easy to make and delicious. I love the color too.

  68. I have never thought to pickle turnips! This is intriguing…I love to pickle things. I am very addicted to pickles. Now I’m going to have to try this when we get turnips from our CSA!

  69. Can you believe that I’ve never had falafel?? That needs to change, and these pickled turnips are such a great addition! Plus, any food that is bright magenta in color… well that’s just super fun 😀

  70. Your timing is perfect! Our garden is bursting with big gorgeous turnips right now – I’ll have to try these!

  71. When I was pregnant my dad brought me a falafel and I noticed something pink inside. It had to be these pickled turnips! How awesome are these?! Maybe it will convince my daughter to try them being so pink 🙂

      1. Hi! Does it stay out at room temperature or in the fridge once all the ingredients are together for the 5 days? Thanks!

        1. They can stay at room temperature. I just recommend putting them in the refrigerator before serving. They’re so much better cold!

  72. I indeed wondered how that color was possible! So amazing. And good tip on the garlic. I would have totally tried it. 😉

  73. I made these with balsamic vinegar (that was all I had) and no beets and while the color was brown instead of pink, they tasted fabulous.