Turnip Pickles Lebanese Style
Add a burst of vibrant flavor to your table with these Lebanese-Style Turnip Pickles! This traditional recipe transforms humble turnips and beets into irresistibly crisp, tangy pickles with a gorgeous pink hue, thanks to the natural dyes in beetroot. Infused with garlic and preserved in a simple vinegar brine, these pickles offer the perfect balance of salty, vinegary, and slightly sweet flavors. Ready in just 20 minutes of prep time (plus a week of fermentation), this probiotic-rich treat is an essential companion to Middle Eastern dishes like falafel, shawarma, and kebabs—or a flavorful snack on its own. Easy to make and packed with bold, natural flavors, homemade turnip pickles are a healthier, preservative-free alternative to store-bought options!
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Recipe Information
Ingredients
- 4 medium-sized Turnips
- 1 small Beetroot
- 4 cups Water
- 1 cup White vinegar
- 2 tablespoons Salt
- 1 teaspoon Sugar
- 2 whole Garlic cloves
Instructions
Wash the turnips thoroughly, peel them, and cut them into wedges or sticks about ½-inch thick.
Peel the small beetroot and slice it into thin rounds. The beetroot adds a natural pink hue to the pickles.
In a large mixing bowl, dissolve the salt and sugar into 4 cups of warm water.
Add 1 cup of white vinegar to the bowl and stir to combine.
Layer the turnip sticks, beet slices, and whole garlic cloves in a clean, sterilized glass jar.
Pour the vinegar-brine mixture over the vegetables, ensuring they are fully submerged. Leave about ½-inch of headspace at the top of the jar.
Seal the jar tightly with its lid and place it in a cool, dark spot at room temperature for 7–10 days to ferment. Taste the pickles after 7 days; let them ferment longer if a tangier flavor is desired.
Once the pickles are ready, transfer the jar to the refrigerator for storage. They will remain crisp and flavorful for several weeks.
Nutrition Facts
Calories |
25 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
