How To Make Middle Eastern Pickled Turnips
A Middle East staple, pickled turnips are an incredible side to dishes like hummus, flatbread, falafels, and shawarmas. Leaving you craving for more!
Serves:
Ingredients
- 3cupswater
- â…“cupkosher salt
- 2bay leaves
- 1cupwhite vinegar
- 2½lbsturnips,peeled and cut into ½-inch thick batons
- 1smallbeet,cut into ½-inch thick batons
- 2clovesgarlic,roughly chopped
Instructions
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In a medium-sized pot, add the water, Kosher salt, and bay leaves.
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Heat on medium heat, stirring for about 3 to 5 minutes until salt is completely dissolved.
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Let cool completely then add the vinegar.
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In a large container with a tight fitting lid, add your turnips and beets.
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Add the garlic. This can be a very rough chop since it is only for seasoning.
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Pour the liquid into the container. Let sit for 5 days.
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Best served refrigerated.
Recipe Notes
The pickles are usually good for about a month.
Nutrition
- Calories:Â 24.97kcal
- Fat:Â 0.09g
- Saturated Fat:Â 0.01g
- Monounsaturated Fat:Â 0.01g
- Polyunsaturated Fat:Â 0.04g
- Carbohydrates:Â 5.11g
- Fiber:Â 1.41g
- Sugar:Â 2.96g
- Protein:Â 0.73g
- Sodium:Â 312.73mg
- Calcium:Â 25.57mg
- Potassium:Â 150.11mg
- Iron:Â 0.29mg
- Vitamin A: 0.31µg
- Vitamin C:Â 15.22mg
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