Middle Eastern Pickled Turnips

I have been hearing so much about these pickles lately I just had to try them. They are tangy, delicious, and best of all, hot pink. In short, the perfect pickle. And they are super fast to assemble and don't need to sit long before they are ready to enjoy. I knew they would be the perfect thing for Foodie Extravaganzas Pickle Week.

A couple things I learned making them every day for a week straight, firstly my kids REALLY like them, but secondly use small turnips. The medium to large ones have a stronger flavor, the smaller mellow ones are the way to go.The provide the perfect bit without the turnip flavor taking over.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Camilla of Culinary Adventures with Camilla is hosting this month's #FoodieExtravaganza. She wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!" Here's the list of our pickled creations...

• Dill Pickle Grilled Cheese Sandwich by Making Miracles
• Fried Chicken Sandwich with a Spicy Bread and Butter Pickle Coleslaw by Karen's Kitchen Stories
• Hot Pepper Vinegar by Palatable Pastime
• Indian Raw Papaya Pickle by Sara's Tasty Buds
• Japanese Pickled Ginger by Caroline's Cooking
• Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Middle Eastern Pickled Turnips by Pandemonium Noshery
• Pickled Pork Tongue by A Day in the Life on the Farm
• Pickled Rainbow Chard Stems by Culinary Adventures with Camilla
• Pickled Star Goosebery by Sneha's Recipe
• Spicy Pickled Grape Tomatoes by Food Lust People Love

Middle Eastern Pickled Turnips

4 small turnips
1 small beet
3 cloves garlic, smashed
1 bay leaf
1 Tbsp. table salt
2 allspice berries
1/2 tsp. whole black peppercorns
1 c. white vinegar
3/4 c. water

Bring the water, vinegar, garlic, bay leaf, allspice berries, peppercorns, and salt to a simmer. Simmer for 5 minutes. Remove from the heat and allowed to cool for about 5 minutes. You want to still be slightly warm but you don't want to cook the veggies. 

Meanwhile peel and and chop the turnips and the beet.

Place the vegetables in 1 large or several smaller clean glass jars. Pour the warm liquid over the top and allow to sit at least 1 hour. They are pretty good that quickly but are even better after they have had a chance to sit overnight.

Chill. They will keep in the fridge...a while? I dunno, they never last more than a day in my house.