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Lebanese-Style Pickled Turnips
A classic Middle Eastern recipe featuring tangy, crunchy pickled turnips with a balance of sweet, sour, and spicy flavors.
Ingredients
- 1.000 large turnips
- 0.500 cup beets
- 2.000 cups vinegar
- 1.000 cup water
- 0.250 cup salt
- 0.500 tablespoon sugar
- 3.000 cloves garlic
- 2.000 leaves bay leaves
- 1.000 pepper jalapeño
- 0.250 teaspoon black pepper
Instructions
- In a medium saucepan, combine vinegar, water, salt, sugar, garlic, bay leaves, and jalapeño. Bring to a boil over high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Pack sliced turnips and beets into a clean glass jar, leaving about 1 inch of space at the top.
- Pour the hot brine over the turnips and beets, making sure they are completely covered.
- Let the mixture cool to room temperature, then refrigerate for at least 2 days before serving.
- Before serving, taste and adjust the seasoning as needed.
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