A staple condiment in the Middle East, pickled turnips are a fabulous side to serve with dishes like baba ganoush, hummus, flatbread, in falafels and in shawarmas. But they're also perfect for setting out on the table along with your olives, peppers or pickles and watch your guests go crazy over them!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 6 pints approx.
- 3 pounds fresh, firm turnips , peeled and cut into about 1/3 inch sticks or slices
- 1 large red beet ,peeled and cut into about 1/3 inch sticks or slices
- A peeled garlic clove for each jar
- For the Brine:
- 3 bay leaves
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 2 cups white vinegar
- 3 cups water
- 2/3 cup kosher or sea salt (avoid regular table salt, it imparts a bitter flavor)
Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.
Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. (*See note about canning the turnips.)
Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator and ideally eat them within two months. Using this method will result in a more interesting and complex flavor than canning them.
If you are canning them for long-term storage: Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool, dark place for up to a year (for optimal flavor and texture, use within 6 months).