Pickled turnips are a staple in the Palestinian pantry. Other than their beautiful natural color which comes from beets, they are so easy to make and bring so much flavor to many dishes.
My falafel wrap or chicken shawarma sandwich cannot be complete without adding pickled turnips. The crunchy texture and tangy addition of these pink pickles bring so much flavor to many dishes within Palestinian cuisine.
My mother always made different kinds of pickles at home, cauliflower, cucumbers, and many others. I grew fond of eating homemade pickles and adding them to various dishes and sandwiches.
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What are Turnips?
Turnips are white root vegetables, and some have purple around them. The size can vary from small, radish-sized turnips to much larger varieties.
Turnips have a mildly sweet, peppery flavor when young and tender. Larger or older turnips can develop a stronger, more bitter taste. Cooking them softens the bitterness, making them sweeter and more earthy.
When raw, turnips are crisp and crunchy, similar to radishes. When cooked, they become tender, with a texture ranging from creamy to slightly firm depending on the cooking method.
Turnips are low in calories but rich in nutrients like vitamin C, potassium, fiber, and antioxidants.
Turnips are also popular in pickling, especially in Middle Eastern cuisine, where they take on a tangy flavor and crisp texture.
Why Do We Love Pickled Turnips?
- Tangy Flavor: The vinegar gives pickled turnips a sharp, tangy taste.
- Crispy Texture: Despite being submerged in liquid, pickled turnips retain a satisfying crunch, making them a popular addition to many dishes.
- Vibrant Color: Pickled turnips often have a vibrant pink hue from adding beets to the brine. The beets naturally dye the turnips, creating a visually appealing condiment.
- Versatility: These pickles are commonly used in Palestinian and Middle Eastern cuisines, particularly as a side dish, or in sandwiches like shawarma, falafel, or next to foul mudammas.
- Health Benefits: Like other pickled vegetables, pickled turnips can be a source of probiotics if naturally fermented. They are also low in calories and contain fiber, vitamins, and minerals from the turnips.
Equipment
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- Cutting Board - This is used to place turnips and beets while slicing.
- Sharp Knife - For slicing turnips and beets.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Turnips - Fresh turnips can be found at any grocery store or farmers market.
- Red Beets - A small amount is enough to get the pink color.
- Water - I use tap water with this recipe.
- White Vinegar - Vinegar helps maintain the crunchy texture and gives the pickles its tangy flavor. Vinegar is highly acidic, which helps preserve foods and helps in the fermentation process.
- Sea Salt - I use sea salt with this recipe. You can use table salt but keep in mind that table salt is saltier, you may need to adjust the quantity.
- Granulated Sugar - Adding sugar helps in some lacto-fermented pickle recipes, a small amount of sugar can be added to feed the lactic acid bacteria, which helps speed up the fermentation process.
Instructions
Step 1 | Wash turnips, and with a knife or a peeler, peel skin, cut stems, and slice into the size of your pinky finger or larger per preference.
Step 2 | Place sliced turnips in a bowl and sprinkle 1-2 tablespoons of salt. Mix well and let them sit for 1-2 hours.
Step 3 | Peel skin and slice beets.
Step 4 | Place sliced turnips into a clean wide mouth jar, in between add slices of beets. Pour in the brine making sure they are fully submerged. Add Vinegar and sugar on top, then seal the jar tightly with a lid.
Step 4 | Let it sit at room temperature for 3-5 days.
Variations and Substitutions
- Add sliced jalapeños, crushed red pepper flakes, or whole chili pepper to the brine for a spicy kick.
- Infuse the brine with fresh herbs like dill or thyme.
- Add crushed garlic cloves and whole black peppercorns to the brine for a bold, savory flavor.
- Swap turnips for other root vegetables like radishes, daikon, or carrots for a different texture and taste.
- If you prefer not to use beets or want a different color, you can leave them out or use other vegetables like red cabbage or purple carrots for color variation.
- Experiment with Flavorings: Don’t be afraid to play around with flavorings—garlic, chili flakes, mustard seeds, and bay leaves can all add exciting dimensions to your pickled turnips.
Expert Tips
- To expedite the process, leave the jar near a window with the sun hitting, which can speed up the fermentation process.
- When all the turnips turn into pink that's an indication that they're ready.
- This salt quantity is for sea salt, be aware that table salt is saltier, therefore adjust the quantity or use the traditional salt testing method provided in the FAQ section, question #4.
- Always start with fresh, firm turnips for the best texture. Older or softer turnips may result in mushy pickles.
- Cut the turnips into uniform slices or batons to ensure even pickling. This way, all pieces will absorb the brine at the same rate.
- For extra-crisp pickles, make sure to let the sliced turnips sit in salt for 2-4 hours before pickling. This draws out moisture and enhances crunch.
- Pack the turnips and optional beet slices tightly in the jar, but don’t overfill. Leave a little room at the top for the brine to fully cover the vegetables.
- Always use glass jars for pickling. Plastic can absorb odors and stains, and metal lids should be lined with plastic to prevent corrosion from the vinegar.
- Experiment with Flavorings: Don’t be afraid to play around with flavorings—garlic, chili flakes, mustard seeds, and bay leaves can all add exciting dimensions to your pickled turnips.
Frequently Asked Questions
While sterilizing jars is essential for long-term canning, it’s not strictly necessary for quick pickles like pickled turnips. However, using clean, hot water-washed jars is crucial to prevent contamination.
Soft pickled turnips can result from using old or overripe turnips, or not packing the jar tightly enough. To maintain a crunchy texture, use fresh, firm turnips.
Pickled turnips can last for several weeks to a few months when stored in the refrigerator. If kept in a cool, dark place in an airtight jar, unopened pickled turnips can last for up to 6 months. Once opened, they should be consumed within 4-6 weeks for optimal flavor and texture.
To guarantee that you are using enough salt follow this old-fashioned method.
Method: In a small bowl, add 3 cups of water and 2 tablespoons of sea salt, then place a clean raw egg (in its shell) into the brine.
Guideline: If the egg floats, your brine has enough salt. If it sinks, you need to add more salt. This test works because salt increases the density of the water, causing the egg to float.
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More Delicious Recipes
PrintPickled Turnips Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Three 16 oz jars 1x
- Method: Pickling
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
Pickled turnips are a staple in the Palestinian pantry. Other than their beautiful natural color which comes from beets, they are so easy to make and they bring so much flavor to many dishes.
Ingredients
- 5 medium size turnips
- 1-2 medium size beet
- 3-4 cups tap water
- 3-4 tablespoons sea salt.
- 3 tablespoons white vinegar (1 tablespoon per jar)
- 3 teaspoons granulated sugar (1 teaspoon per jar)
Instructions
- Wash turnips then with a knife cut stems and peel skin (you can use a peeler).
- Slice each turnip into the size of your pinky finger or larger per preference.
- Place sliced turnips in a large bowl, and sprinkle 1-2 tablespoons of salt.
- Mix well and let them sit for 2-4 hours.
- Meanwhile, prepare beets, peel the skin, and slice to a similar size of turnips or larger.
- Wash turnips from salt and rinse.
- Place sliced turnips into a clean wide mouth jar, in between add slices of beets.
- Prepare the brine, dissolve 1 tablespoon of sea salt into 1.5 cups of water, and stir well.
- Pour in the brine over the sliced turnips in a jar making sure they are fully submerged.
- On top of the brine of each jar add 1 tablespoon of white vinegar and 1 teaspoon of granulated sugar.
- Seal the jar tightly with a lid and shake well so the brine is integrated well with the sugar and the vinegar.
- Let it sit at room temperature for 3-5 days.
Notes
- Make sure to dissolve 1 tablespoon per 1.5 cups of tap water.
- To expedite the process, leave the jar near a window with the sun hitting, which can speed up the fermentation process.
- When all the turnips turn into pink that's an indication that they're ready.
- This salt quantity is for sea salt, be aware that table salt is saltier, therefore adjust the quantity or use the traditional salt testing method provided in the FAQ section, question #4.
- Always start with fresh, firm turnips for the best texture. Older or softer turnips may result in mushy pickles.
- Cut the turnips into uniform slices or batons to ensure even pickling. This way, all pieces will absorb the brine at the same rate.
- For extra-crisp pickles, make sure to let the sliced turnips sit in salt for 2-4 hours before pickling. This draws out moisture and enhances crunch.
- Pack the turnips and optional beet slices tightly in the jar, but don’t overfill. Leave a little room at the top for the brine to fully cover the vegetables.
- Always use glass jars for pickling. Plastic can absorb odors and stains, and metal lids should be lined with plastic to prevent corrosion from the vinegar.
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