Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat and completely addicting and they are the perfect complement to your favorite gyro, falafel, roast chicken or kebab.
Pickled Turnips get their gorgeous hue from hanging out with a handful of sliced beets for a week. They’re incredibly easy to make and they add the perfect vinegary, slightly spicy (from the garlic) bite for your favorite Middle Eastern meals. And, if I can just add, the perfect accompaniment to these delicious Pickled Turnips?
Some small hot chili peppers and the most awesome Armenian Zankou’s Garlic Paste with pita bread. A tip on the pita bread? If you can and you have one available, go to your nearest Middle Eastern grocery store to get authentic pita bread. I promise it is 100% different than the ones put out by sliced bread makers. My favorite brand is Toufayan, they’re old school awesome and Armenian.
Oh, hey there Mr. Falafel, looks like you’re got a colorful pickled friend there!
Pickled Turnips really make the PERFECT accompaniment to your Falafel sandwich.
- Don’t eat the garlic. Trust me, it’s been hanging in vinegar for five days and it will be STRONG.
- You can totally eat the pickled beets, but the texture will be different than the turnips, less crunchy, more chewy.
- You can let them sit for longer than five days if you want, but however long ahead you prepare them, refrigerate them before serving. They taste so much better cold!
- Don’t, I repeat DON’T use table salt. It will taste awful. Stick to Kosher salt.
Middle Eastern Pickled Turnips
Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Ingredients
- 3 cups water
- 1/3 cup Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 pounds turnips , peeled and cut into 1/2 inch thick batons
- 1 small beet , cut into 1/2 inch thick batons
- 2 cloves garlic , roughly chopped
Instructions
-
In a medium sized pot, add the water, Kosher salt and bay leaves.
-
Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
-
Let cool completely then add the vinegar.
-
In a large container with a tight fitting lid, add your turnips and beets.
-
Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
-
Pour the liquid into the container.
-
Let sit for 5 days.
-
Before serving, they are best refrigerated.
-
The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
I have made these every year for the past 4 or 5 years, and they are SOOOOOOOO good! I just used up the last batch of beets and winter radishes to make a fresh jar of quick pickles. (These work great with winter radishes as well as turnips.) I think the recipe is 100% perfect exactly as written. Thank you!
Thanks, Holly!
I see that some people have found it too acidic and I always make it half and half with water.
Always reminds me of my many happy years in the Middle East.
Soo good!
Thanks, Bella!
The first time I made this recipe it was way too salty.
I made it a second time using 3T salt instead of 5.3T per the recipe.
It is much better. Plus you can always add more salt.
Sabrina – thank you so much for sharing this recipe. I love, love, love making these! Another person asked you for a garlic sauce. I am absolutely ADDICTED to the tahini sauce that often comes on or with Mediterranean wraps, plates, etc. I’m am dying to be able to make it myself but want something not too time extensive. I figure you gave us easy pickled turnips…maybe you had an easy but quality tahini sauce recipe you could recommend?
I love the MidEast brand. You usually can get it at an authentic Armenian grocer.
Also agree, I love the ratios on everything but the salt. Even using kosher salt, there’s wayyyy too much! I prefer it reduced to 1/4 cup or even a little less. I also add fresh garlic to the salt water before it boils to mellow the sharpness and infuse the liquid.
Do I leave the bay leafs in the jar with the liquid? I’m making them right this minute! Can’t wait to try them!!
Yes, you’ll want to leave the bay leaves in the jar. Enjoy!
Not nearly enough liquid for amount of turnip.
It’s the real thing, baby! These are perfect. My falafel would be naked without them! Thanks for sharing.
I found this to be way too salty for my tastes. I ended up draining off about 1/3 of the brine and replacing it with plain water. Also added a small piece of a pickled hot pepper to give it some zing!
Hi Sabrina, I don’t have Kosher salt, but I have course sea salt OR course himalayan pink salt. Would either of those work? I hear from others that 1/3 cup makes them very salty? Would your recommend adjusting?
I think those would work too. If you’re worried about the salt content, feel free to adjust to your liking. Enjoy!
Thank you, Sabrina. This recipe took me right down memory lane! I was lucky to grow up in Fresno and my first job (1969) was as a waitress at a little Armenian restaurant called the Shish-ka-Brau. (German Hoffbraus were all the rage at the time!). The food was delicious and they made bulgar wheat and and rice pilaf and pita bread and lamb shanks every day. I never found a recipe that was so close in flavor and texture to the turnip pickles they served until I tried yours! Tasting them was like standing in the dining room again with that sweet old couple. I can’t remember their names, but they were super in love after fifty years. It was a kindly, and beautiful, and delicious place to be!!
Oh my gosh, I love it!!
WAY too salty, had to adjust to taste, hoping to not lose two half gallon batches. Great guideline, didn’t translate well at all.
So is that correct on the amount of sodium per serving? Over 2400 mg per serving or is that for the whole recipe? Also you say that they are best refridgerated before serving so what do you do with them for the 5 days before serving? Are they safe to be left out?
It’s safe to leave at room temperature for those 5 days prior.
Hi! Do I keep the lid on tight for the full five days out on the counter? If so, what about the gas build up that happens as they are fermenting? Do I need to burp it daily? This is my first time pickling but my brain keeps going to what I know about fermenting. Thanks!!
No need to burp it daily. This recipe is easy!
This is a vinegar based recipe.
No fermentation is occurring.
I’m so sad, I only have apple cider vinegar and no bay leaf. Can I use ACV and no bay leaf?
Yes though because it has a mellow, fruity flavor it will change the end flavor result in these turnips. Enjoy!
Recipe looks great, but I think the automatic conversion for metric is way off and the result would be much, much too salty. Rule of thumb for brine afaik is 1/3 salt, i.e. about 30g salt for 1L liquid. I’ll go with this and try to remember to check in with the result.
Love these… Any reason you heat the water with the salt? I have never done it that way. Thanks!
The flavors meld better when it’s heated together. So glad you love them. Thanks for the 5 stars.
Do you leave them at room temperature or refrigerator for a week
Room temperature
I made these yesterday, followed the recipe exactly and they are so salty I have to throw them away. I will attempt again and cut the salt, yes I used Kosher, by at least 2/3!
Yes, same for me. I had to throw them away because of the extreme saltiness. Can this be addressed?
I’ve made these for many years and haven’t had an issue, only with not using kosher salt (which you stated you didn’t use). You can definitely cut back on the salt if you decide to make them for next time.
I want a receipt that keeps for a year. How long will this last.
These will only last about a month.
should state that all the turnips need to covered over with liquid in the jars/container.
I just finished my second badge minutes ago.
Never had turnips before trying this recipe, and actually I love them raw to.
They are addictive . Now eat pickled turnips with everything.
Thank you .
You’re welcome, Claudia.
To store in the refrigerator after 5 days, do I keep them in the brine or remove them from the liquid?
Keep them in the liquid.
I followed the recipe and find that my pickle is much too salty. Is there anything I can do?
Cheers Verena
Oh no! Did you make sure to use Kosher salt? You can try to soak the turnips in plain water and that might help release the salt into the liquid. Hope this helps!
Same with me, I like my pickles a little sour so I decrease the salt to half. And it turned out delicious.
When do you take the bay leaves out or do you let them sit for the 5 days?
They stay in. 🙂
Can I can these?
I’ve never attempted to can anything so I don’t have any knowledge about that, sorry.
Have not made this yet, I just saw it today, but I am really looking forward to making this. I am considering grating the beet, any thoughts on this ?
I am new to your sight but have already written down very many of your recipes – keep up the good work !!!
So glad you are liking them, thanks for letting me know! You could grate the beets if you like, not a problem.
Also – on the site, you can add recipes to your own online recipe box by hitting “Save Recipes”. It won’t download on your computer but might make recipes easier to come back to 🙂
Thanks for coming back to let me know and I can’t wait to hear how the recipes turn out for you!
Love these! I am on my second batch after having grown turnips in my garden this year for the first time ( not knowing that I / we would even like them) but we are Lovers of felafel- and these are such a compliment! Easy recipe- love the results!
These are great with felafels! So happy to hear you enjoyed!
When I make these, is it normal that the turnips float to the top and the beets sink? Also, can I add cabbage to the mix to fill the rest of the juice? I’m currently in the first 24 hours of making the turnips.
Sorry I just saw this. Did you add cabbage and how did it turn out if so?
Hey! Making these now. I bought peeled and cooked beets since they did not have any ra ones. Do you think i could use them, or will they rot or something? I know its just for color, just wondering if you think its a good idea?
So sorry I didn’t see this earlier. I would say yes you could use them. How did it turn out?
Hi! I moved back home to Egypt and was shocked I couldn’t find “LIFT” turnip in Arabic. So I’m trying your recipe. Kosher salt is not easy so I’m going to use Himalayan Pink Salt. Hope that’s ok! I’ll let you know. Thank You! Karima
Himalayan Pink Salt will work just fine! Looking forward to hear how they turn out!
Are the turnips cooked or raw. The red beet also.
Raw 🙂
hey, i just got a bunnch of turnips from the store and i’m trying to find recipes to use them up. can i exclude the beets?
Yes
Enjoying them as we speak.. Had to use a rutabaga as i couldnt find turnip…still delicious!! They go great with my chicken shawarma.
Hello Sabrina, I made this recipe but I didn’t add any oil (I read that the oil on top creates a seal for bacteria. I closed mason jar lid tightly and it sat in the corner of my counter for 5 days, then I transferred it to the fridge and it’s been there for another 5. How do I know if it is safe to eat after this time, also, if I didn’t hear the lid pop & didn’t add oil, how do I know it is safe from botulism? I want to make shawarma soon so it will be helpful to know if I have to start over or not
I want to make sure I’m giving you the correct information but feel like I’m not quite understanding your question. I didn’t add any oil to mine and didn’t can (so you won’t hear the pop) and they’re safe to eat. I hope this somehow answers your question or makes you feel ok about eating.
Does this sit out with the lid on or off? Love pickled turnips. Can’t wait to try this recipe!
Lid needs to be on. Enjoy!
So at which step do you add the water/vinegar to the turnips? It doesn’t say. Also, another commenter said they used one big turnip..? Turnips are small. Did she mean rutabaga? Can you substitute rutabaga instead?
You’ll pour the liquid into the container once the garlic goes in. I’ve not tried this recipe using rutabaga but I don’t see why you couldn’t use it instead of turnips. I hope you enjoy it!
I didn’t weigh my turnip but it was a big one. I followed the recipe exactly as posted. It filled two large mason jars. So tempted to try earlier than the five days, but I didn’t. Totally worth the wait….they are really delicious. I can’t stop eating them so I’m really glad they are so easy to make. Thank you for sharing and I’ll be trying your other recipes out too!
Does it ferment while resting at room temperature for 5 days? Is there a big difference in the product if it is stored in the fridge?
You’ll store it at room temperature for those 5 days. Enjoy!
Do you refrigerate them for 5 days or let it sit out for 5 days?
I just let them sit out for 5 days. I hope you enjoy them!
Hi Sabrina. These are amazing! I tried several recipes for these before but yours is the best. I have made these several times and give them as gifts to friends and family. Thanks so much!
That’s amazing! Thanks for coming back to let me know.
Hi Sabrina, These are delicious, thank you! Question: can I reuse the pickling liquid to make new batches of turnips?
No, you’ll want to start from scratch each time. Enjoy!
I followed the recipe exactly. Love that it was simple and they came out so pretty. I will definitely make again, but next time I will use a little less salt.
How would himalayan pink salt work in this recipe?
Yes 🙂
Other recipes have 1-2 tbsp of sugar added but this one doesn’t. It that an omission on purpose? Should there be a bit of sugar in it?
I didn’t feel like it needed it. Feel free to add it if you choose. Hope you enjoy it!
This came out WAY TOO SALTY
Next time, I will use just a TABLESPOON of salt instead.
Hi, I made these before using your recipe and it was delicious! I tried it again with my family however this time it tasted a smidge more bitter. I think we need to add in some more sugar, any suggestions on how to go about doing so appropriately?
Yes, I would add a bit of sugar to offset the bitterness. Glad you’re loving the recipe.
Hey I just made these turnips and they are delicious, I’m already finished the jar and was wondering if I can just put more turnips into the juice for another batch or is it better to start from scratch and get rid of the leftover juice?
I’m so glad you love the turnips! I would start from scratch though when making a new batch because it won’t be as strong if it’s reused.
Just finished eating my shawarma sandwich and the whole time wishing I had some of these babies in it! Making these asap! Thank you for the easy recipe!
You’re welcome Candice!
I just made these, so I’ll have to wait the 5 days to see, but I reduced the recipe by 1/3, and it was just not enough liquid. I had to double the amount. What the heck?
Hi,
I made a batch of pickled turnips two days ago, but I put them in the refrigerator as soon as they cooled to almost room temperature. Will they still pickle properly? I just did then like I would any other “refrigerator pickles.” My understanding is that if you’re not doing the formal canning process (sterilizing jars, hot water bath, etc.) then your homemade pickles must be stored in the refrigerator. Is this not the case with turnips? My jars were clean but not sterilized. Are they fine to continue in the fridge or can I take them out for a few days to do their thing?
Thank you.
They should be fine. 🙂 I hope you enjoy them.
Thanks a lot Sabrina.I was missing tis pickle since ages n wanted to make it at home in Mumbai as was not satisfied with the taste here.Also would love to have the recipe for the garlic sauce that goes into the falafel sandwich or Shawarma.
https://dev.dinnerthendessert.com/zankou-chickens-secret-garlic-paste/ 🙂
If I doubled the amount of turnips, would I still use the same amount of water, salt, vinegar and bay leaves? I assume that you just want the liquid to cover the turnips. Or should all ingredients be doubled? I intend to use a 2 gallon pickling jar.
You’ll want to double it all. 🙂
do you think this would work with Daikon radish?
I haven’t tested it using them so I’m not comfortable giving a recommendation. I’d love to know how it turns out if you decide to try it though.
Hi! Should the liquid cover the beets/turnips completely? I followed the recipe exactly and the liquid does not cover or submerge them entirely. Thanks!
They should be completely covered.
Thanks for sharing the recipe and I will follow it EXACTLY this week. Last week I didn’t have enough turnips so I had too much brine for too few turnips and they were extremely salty.
I tried your recipe but mine came out way too Salty. Any idea what I did wrong.
Did you use Kosher salt as listed in the instructions?
I love this simple and tasty recipe, thank you!!! I made these the first time for Thanksgiving (!) and I was pleasantly surprised that so many liked the non-traditional offering. And a few people were surprised they were enjoying eating turnips 🙂
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
These are fantastic- this recipe also works with radishes.
Thanks for the tip!
I’m just making this now…but not clear on whether to put the lid on now or after 5 days. Looking forward to tasting when they’re done!
You’ll want to put the lid on while it’s sitting. I hope you enjoy them!
hi My grand mother used to make these all the time, I am half Lebanese. Can I water bath them and keep them on the pantry shelf or are they really a refrigerator pickle. thank you
,
I am not really familiar with the canning process so I’m not the best to ask for advice. Sorry about that.
Made it. But the salt was a bit of a question to me. 1/3 cup seems a bit much. When I tasted it, the salt content definitely had a shock to me. Can’t even taste any vinegar. Is this supposed to be like what I get at restaurants?
1/3 cup is the correct amount but you do want to make sure that you’re using Kosher salt not table salt.
Hi Sabrina! I just finished your e-book and my husband and kids loved every recipe! Thank you so much, it was so much fun having the grocery lists, it saved me a lot of meal planning time! I’d love you to make another one.
On this recipe, I’m wondering… you have written “6. Let sit for one 5 days” Does that mean to say “one to 5 days”. I’m just wondering if I can eat them in 4 days or if 5 days is the magic amount?
My other question is, since the top turnips in the jar are floating above the liquid, should I shake it to mix it so they get plenty of liquid? I’m assuming I should not open the jar and stir it.
Thank you thank you thank you!!
Best
Jesse
Oops, sorry about that. It should read just 5 days, 5 IS the magic number 🙂 There’s no need to shake or stir either. Just let them sit and try and patiently wait….always the hard part!
Sorry my rating was 5 star as well
Made my second batch today it’s great I love it , I have it at work in falafel roll with Greek yogurt and garlic i mix up.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
How many 1 L jars does this make?
I have a bunch of turnips I need to use and I’m trying to gauge based on jar size, as I don’t have a scale to weigh the turnips lol. Shookran!
This should make about 3-4L jars of pickled turnips. You’re welcome! Enjoy!!
yay!
Hi Sabrina!
Turnips turned out fantastic!!!
I made hummus, baba ganoush,tabouli,haloumi,and tzatziki.
we had the the turnips as well,I was the hit of the party!!!
oh yes also had lebanese pickles.
Cheers,
Tom
Fantastic! Thanks for letting me know how it turned out!
Could I use pink Himalayan salt in place of the kosher salt? If not, does the kosher salt grain need to be fine or course? I am really looking forward to making this. I wanted to check on the salt substitution before I got all my ingredients together. Thanks!
Oh good question. If it were me I’d risk it and use the Himalayan, salt is salt for the most part and those two varieties aren’t far enough removed flavor wise that I would be concerned. Plus the beet in the mix is going to color/flavor things much more than the salt would.
Do you leave the Bay Leaves in during the pickling process?
Yes, you’ll want to leave them in during the pickling process.
I just canned your turnip recipe.
I will let you know in 2 weeks how they turnip-ed out.
I’m sure they are great.
Nice and simple pickeling recipe.
Sounds great!
I’ve pickled them a few times and they are terrific. I cut down on the salt to 4 tbsp. As the recipe is too salty.
I just canned your Turnips.
I will wait and see.
I’m sure that they will be great.
I pickle everything,but never turnips{even though I eat them store bought quite often with hummus and baba ganoush}.
I like that your recipe is on par with the simple way of pickeling.
Can I use rice vinegar instead? Do I have to add bay leaf? Lastly, can I use Himalayan pink salt instead?
I can’t vouch for the end result of flavor because of so many substitutions. Rice vinegar is sweeter and the bay leaf adds to the flavor. If you decide to try it, I’d love to know how it turned out.
Great recipe. I found by adding a step between steps 5 and 6 (step 5.5, place lid on jars) this recipe was so much tastier.
Haha
Do you have to use a Mason jar? I have a plastic container with a lid and I wanted to make sure it will still work. Thank you for the recipe!
Yes, you can use a plastic container just ensure that it’s labeled food-grade (usually states on the bottom). Enjoy!
What do you mean by 2 pounds of turnips? How many turnips (whole) would I need? I don’t find using pounds or cups useful for some vegetables when you have to buy a whole thing but you don’t know how many to buy, Thanks for the recipe though. Can’t wait to try it.
It’s really hard to determine how many to buy to equal 2 lbs because turnips can vary by size. Just use the scale at the store to weigh out 2 lbs (no matter how many that adds up to) and it’ll work. I hope you enjoy them!
Thanks so much for this fabulous recipe! I have been eating these little bits of deliciousness for years without ever realizing they were turnips, or that the great color came from beets. Your efforts are truly appreciated!
Awww, thanks Jake!
We love “lift” pickled turnips. I received turnips from my CSA this week and wondered what to make. I never even thought of pickled turnips until I saw your recipe on Pinterest. Pinning right now.
Thanks for the pin! Enjoy!!
They’re in the dark cool cupboard now…for the next 5 days! Can’t wait to try them. Thank you!
The hardest part is the wait!! Enjoy!!
I cannot get over the color the pickled turnips have in the pictures you showed of the end product. Absolutely stunning! I can’t imagine how beautiful a plate would look including pickled carrots, turnips, and onions. I think people underestimate the effect a beautifully vibrant plate can have on someone’s senses. This looks like a great recipe and I can’t wait to try it at home! Thank you very much for sharing.
Thank you so much Billy!
Thank you so much for this recipe. These pickled turnips are delicious. On a side note, I have tried this recipe with rutabaga and it also turned out lovely. A must try!
Great! Thanks for the rutabaga tip too!! Glad you enjoyed it.
I have a rutabaga from my weekly farm share. It is huge. Do you think I can use it in this recipe? my husband is Lebanese and I would love to have these handy in the fridge, and homemade! Thank you!
They definitely can be used interchangeably in recipes though I’ve never substituted them using this pickling process. I don’t see a reason why they wouldn’t work though. If you decide to try, I would love to know how they turn out.
Just put 5 pounds in the refrigerator. Can’t wait to try them. I hope they turn out as good as the ones we buy at the middle eastern market. Question: could the brine be reused on a fresh batch of turnips?
I’m so jealous right now! Yes I’ve reused brine as long as you’re using fresh beets. 🙂
For the time they are pickling, do they need to be refrigerated or can they sit out at room temperature?
You want them to sit out at room temperature during the pickling process. Just make sure to refrigerate before serving though because they taste so much better cold!
After a recent trip to Zankou chicken, I decided I wanted to make pickled turnips and came across your recipe. Thank you!
My only question: after the pickling time (5+ days) do you drain the turnips or should they remain in the juice?
I used a fresh beet and it turned out crunchy and equally as crunchy. Also pickled some daikon radish since I had leftovers from making sushi.
I would leave it in the juice so they don’t dry out.
Making these now! So happy to have found this recipe!!
Great! I would love for you to come back and let me know how you liked them!
I feel super silly, but I always wondered what the “purple things” were that came on the side at our middle eastern place! Now I know! Pickled turnips! Love the vibrant color!
That color is stunning! I love pickled veggies in the summer!
I’ve never had pickled turnips before but they sound so easy to make and delicious. I love the color too.
I have never thought to pickle turnips! This is intriguing…I love to pickle things. I am very addicted to pickles. Now I’m going to have to try this when we get turnips from our CSA!
Can you believe that I’ve never had falafel?? That needs to change, and these pickled turnips are such a great addition! Plus, any food that is bright magenta in color… well that’s just super fun 😀
I agree! It really makes for a striking presentation!
I’ve never seen pickled turnips before. They’re just stunning with that pink beet hue!
Your timing is perfect! Our garden is bursting with big gorgeous turnips right now – I’ll have to try these!
When I was pregnant my dad brought me a falafel and I noticed something pink inside. It had to be these pickled turnips! How awesome are these?! Maybe it will convince my daughter to try them being so pink 🙂
All I needed to see was that gorgeous Pink color and I’m sold. Off to pickle some turnips!
Thanks, Florentina! You won’t be disappointed!
Hi! Does it stay out at room temperature or in the fridge once all the ingredients are together for the 5 days? Thanks!
They can stay at room temperature. I just recommend putting them in the refrigerator before serving. They’re so much better cold!
I indeed wondered how that color was possible! So amazing. And good tip on the garlic. I would have totally tried it. 😉
I made these with balsamic vinegar (that was all I had) and no beets and while the color was brown instead of pink, they tasted fabulous.
Glad they tasted great! Wish I could’ve seen a picture of that.