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!
Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes
Serves:
Ingredients
- 3cupswater
- ⅓cupkosher 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: 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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