If you have ever had Lebanese food, you have had pickled turnips. They are in everything from shawarma sandwiches, falafel platers, or simply in small bowls on the table with some olives and fresh mint. They are ubiquitous in Lebanese food, and surprisingly simple to make at home. They only pickle for 3 days, but last for months. Why make them yourself ? You ask. Because its simple, much healthier than store bought, and really satisfying. 

Ingredients 

6 turnips
3 raw beetroots
5 cups water
1/3 cup sea salt
1/2 cup white vinegar
1 big jar or two small ones

How To: 


Wash the turnips and cut off the tops and bottoms. Do not peel them.

 

Cut the turnips in half, and then into slices.  Go as thick or thin a you like, there is no one way of cutting them, each family/restaurant does it differently. You can even go crazy and do rounds or sticks. 

To prepare the beets it is advisable to put on gloves, otherwise your hands will look like a permanent murder scene. Wash, peel, and slice the beets the same size you did the turnips. The beets do get peeled because their skin is tougher than the turnips.

 

Place them in a jar that has a tight seal. Alternate between a handful of turnips and a few pieces of beets until you reach the top. The cool thing about this recipe is that the color comes from the beets #allnatural. 

In a bowl combine the water, salt, and vinegar and whisk until the salt is completely dissolved.

Mom trick: Apparently a good way to know if you have enough salt in the water is by putting a raw egg inside the water. If it floats that mean you have enough salt to pickle the turnips. It may also mean your egg is bad,  so do a test run in the water pre-salt and then post-salt.

Pour the salt water into the jar with the turnips and beets. The water should reach the top. If it doesn’t, make a smaller batch of salt-vinegar water and add it to the jar. 

Close the jar tightly and place in a cool dark place; like your heart, or the bottom cupboards. 

After three days, everything will have turned red. The beets and the turnips are edible, and actually hard to tell apart once pickled. 

After opening the jar I like to put it in the fridge but that’s just because I like my pickles cold. You can keep them in the pantry (as my mom does) just make sure the turnips and beets are submerged in the water.

Once you have your pickled turnips, why not make a Falafel Club Sandwich ? Click here for recipe. If you like Lebanese food, check out the Lebanese Recipes section of the blog. 

 

Lebanese Pickled Turnips

Lebanese Pickled Turnips

If you have ever had Lebanese food, you have had pickled turnips. They are in everything from shawarma sandwiches, falafel platers, or simply in small bowls on the table with some olives and fresh mint. They are ubiquitous in Lebanese food, and surprisingly simple to make at home. They only pickle for 3 days, but last for months. Why make them yourself ? You ask. Because its simple, much healthier than store bought, and really satisfying. 

Ingredients

  •  6 turnips
  • 3 raw beetroots
  • 5 cups water
  • 1/3 cup sea salt
  • 1/2 cup white vinegar
  • 1 big jar or two small ones 

Instructions

  1. Wash the turnips and cut off the tops and bottoms. Do not peel them.
  2. Cut the turnips in half, and then into slices.  Go as thick or thin a you like, there is no one way of cutting them, each family/restaurant does it differently. You can even go crazy and do rounds or sticks. 
  3. To prepare the beets it is advisable to put on gloves, otherwise your hands will look like a permanent murder scene.
  4. Wash, peel, and slice the beets the same size you did the turnips. Place them in a jar that has a tight seal. Alternate between a handful of turnips and a few pieces of beets until you reach the top. The cool thing about this recipe is that the color comes from the beets #allnatural. 
  5. In a bowl combine the water, salt, and vinegar and whisk until the salt is completely dissolved.
  6. Mom trick: Apparently a good way to know if you have enough salt in the water is by putting a raw egg inside the water. If it floats that mean you have enough salt to pickle the turnips. It may also mean your egg is bad,  so do a test run in the water pre-salt and then post-salt.
  7. Pour the salt water into the jar with the turnips and beets. The water should reach the top. If it doesn't, make a smaller batch of salt-vinegar water and add it to the jar. 
  8. Close the jar tightly and place in a cool dark place; like your heart, or the bottom cupboards. After three days, everything will have turned red.
  9. The beets and the turnips are edible, and actually hard to tell apart once pickled.
  10. After opening the jar I like to put it in the fridge but that's just because I like my pickles cold. You can keep them in the pantry (as my mom does) just make sure the turnips and beets are submerged in the water.
http://www.foodosopher.com/turnips/