Pickled Turnips
I love Mediterranean food and when I first had these pickled turnips I just fell in love, they are crunchy, have that great pickled flavor, and just can’t resist food that looks that pretty!
Could these pink picked turnips get any prettier, I think not!
Apparently… I love pink foods, you can find more here
- Blueberry Basil Lemonade– one of my all-time favorite drinks
- Pretty Pink Frosting– rose piped cupcakes
- Cherry Italian Cream Soda– oh so fun!
- Pink frosting on cake– don’t miss this beauty
I am all about picked items, I just love the tanginess… the crunch, the flavor, and the versatility that pairing picked items with Mediterranean items for a flavor explosion!
Some of my favorite Mediterranean dishes are:
- lemon garlic chicken kabobs
- homemade hummus
- Greek Chicken
- Greek Chicken Salad with Greek Tomato Dressing
- Greek Pasta Salad
- Greek Spiral Cucumber Salad
- Greek Chicken Meatballs
- Whipped Feta Cheese
- Quinoa Tabbouleh
- Sour Cream Chicken Thighs
And believe me, these pickled turnips are going to be a great addition to the dishes.
Pickled items go really well with sandwiches and salads as well! So pile them on and let them become your new favorite too!
This simple Middle Eastern pickled turnip recipe with minimal ingredients, the only caveat is that they have to marinate for a few days… building up the suspense.
Pickled Vegetables (carrots, jalapenos, onions)
I love pickles, half-sour to full-sour dill pickles are my favorite!
When I was a kid we’d go to a market that had a pickle vendor with pickles filled in wood barrels, oh so yummy. The same goes for markets in Manhattan. They’d take a pickle out and cut slices to be able to sample the varieties, so you get the exact pickle you like.
At the grocery store, I typically buy Clausen refrigerated pickles, they aren’t boiled, weirdly colored like neon green.
I love pickled jalapenos… on nachos, tacos, taco salad you name it!
I love pickled onions on sandwiches, roast beef, pork, and even hamburgers.
Pickled carrots go great on a Banh Mi pork sandwich, or an everyday turkey sandwich.
Be sure to check out these recipes you may just find a new favorite.
NOW… pickled turnips are always a favorite of mine, there is a shop nearby that has them and I pile them on my chicken kabob plate and can’t get enough. They also have this amazing potato salad I have yet to replicate, but one day I will.
Pickled turnips are often found in Middle Eastern and Mediterranean restaurants. They are bright pink and have a great texture and flavor.
Be sure to check out this great Greek pasta salad recipe!
Let’s get started, you’ll need:
- white distilled vinegar
- turnip(s)
- beet
- by leaf
- sugar
- salt
- garlic
Peel and slice 1 softball-sized turnip (they call thick strips; batons)
Peel and slice 1 small beet
Add a bay leaf, sugar, salt, and garlic…
And then comes the fun part
Pile everything into a 32 oz glass jar.
Pour hot water and vinegar as well as salt into the jar, place the lid on top and
Then comes the NOT-so-fun part (I’m totally impatient)…the wait. THESE have to sit for 3-5 days on the counter.
(You can find the printable recipe card below)
But when they’re done
OMG, they’re delicious, you’ll wish you would have made these sooner!
After you open them, and if you don’t eat them all in one sitting, store them in the refrigerator.
They go with so many items, the possibilities are endless.
Serve with cucumber, feta, with any of my Greek-style recipes,
Make a charcuterie board with hummus, olives, pita, feta cheese, and these pickled turnips for a fun snack!
Make them spicy by adding crushed red pepper flakes or some jalapenos slices.
Pickled Turnips
Ingredients
- 1- 1 1/2 cups boiling hot water
- 1/2 cup white distilled vinegar
- 1 large turnip or 2 small-medium turnips peeled and sliced in batons (thick sticks)
- 1 small beet peeled and sliced
- 2 bay leaves
- 1 tablespoon granulated sugar
- 2 teaspoons coarse kosher salt do not use table salt
- 2 whole garlic cloves
Optional
- Add crushed red pepper flakes or jalapeños
Instructions
- Peel and slice 1 softball-sized turnip (they call thick strips; batons).
- Peel and slice 1 small beet.
- Add a bay leaf, sugar, salt, and garlic.
- Add some crushed red pepper flakes or jalapeno slices for added spice.
- Pile everything into a 32 oz glass jar.
- Pour hot water and vinegar as well as salt into the jar, place the lid on top and place it on the counter for 4-5 days. Until the turnips are bright pink.
- Once opened place in the refrigerator and enjoy within 2 months.
2 Comments