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...

    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.


    1. I always have extra turnips from my CSA and this will be a great way to preserve them.

    2. These are so pretty with the red from the beet. How cool that the kids loved them!

    3. These look amazing!! That color is gorgeous!

    4. These look and sound great, I love the beautiful color from the beet - another special veg in my mind, and almost as under-loved as turnips!

    5. Thanks for this! I don't think I've ever pickled turnips, but I have some. So, now I know what I'm going to try. Thanks for joining me.

    6. Those pickled turnips look so fresh and delicious!


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