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!
In a medium-sized pot, add the water, Kosher salt, and bay leaves.
Heat on medium heat, stirring for about 3 to 5 minutes until salt is completely dissolved.
Let cool completely then add the vinegar.
In a large container with a tight fitting lid, add your turnips and beets.
Add the garlic. This can be a very rough chop since it is only for seasoning.
Pour the liquid into the container. Let sit for 5 days.
Best served refrigerated.
The pickles are usually good for about a month.
- Calories: 24.97kcal
- Fat: 0.09g
- Saturated Fat: 0.01g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.04g
- Carbohydrates: 5.11g
- Fiber: 1.41g
- Sugar: 2.96g
- Protein: 0.73g
- Sodium: 312.73mg
- Calcium: 25.57mg
- Potassium: 150.11mg
- Iron: 0.29mg
- Vitamin A: 0.31µg
- Vitamin C: 15.22mg
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