Easy Pickled Turnips – Lebanese Style
Apr 19, 2018, Updated Dec 16, 2020
Delightful little pink Middle Eastern Pickles – great crunch… fabulous punch of color!
This simple recipe adds a pungent note to flavorful, spiced foods.
Ingredients
- 1 medium turnip, about 1 1/4 pounds
- 1 medium garlic clove, peeled, thinly sliced
- 1 cup white vinegar
- ¾ cup filtered water
- 1 teaspoon black peppercorns
- 4 teaspoons pure cane sugar
- ½ small red beet, scrubed, 1/2" wedges
- one pinch sea salt
Instructions
- Peel turnip, cut into batonnets; long rectangular shape (about 2 1/2"long x 1/2" thick.) Add to a medium-large glass bowl with the garlic.
- Heat remaining ingredients (vinegar through salt) in a non reactive pot to fit. Bring to a boil, turn down to a simmer and cook, stirring to dissolve the sugar - 2 minutes.
- Pour over the tunips and garlic. Cool, then cover and refrigerate until crunchy and well marinated.
- Stays for up to 4 weeks refrigerated.
See BLOG for many photos and more how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
