Egyptian Lift | Pickled Turnips

Egyptian Lift | Pickled Turnips

Pickled turnips are a staple in many Middle Eastern and Mediterranean kitchens, known for their vibrant pink color and tangy, slightly spicy flavor. They get their signature hue from the addition of beets during the pickling process. Crunchy, refreshing, and full of zing, these pickles are often served alongside grilled meats, shawarma sandwiches, or simply enjoyed on their own as a snack. They add a burst of color and flavor to any meal.

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Ingredients

• 3 pounds turnips

• 1 pound beets

• 3 cups water

• 6 cups vinegar

• 2 tablespoons sea salt

• ½ teaspoon sugar

• about 24 whole black peppercorns

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Instructions

Preparing the Turnips

Start this recipe by prepping your turnips. Begin by cutting off the ends and peeling the skin. In some Egyptian villages (the ballad), the skin is usually left on, but removing it is a personal choice for better texture and appearance. Once peeled, slice the turnips into discs that are at least ¼ inch thick, then cut those discs into matchstick-like pieces. After cutting, give the turnips a good rinse to remove any debris or dirt before pickling.

Preparing the Beets

You will need one beet for every 2–3 turnips. Cut off the ends, peel the skin, and give the beet a good wash. Slice it into ¼ inch thick discs, then cut those into matchsticks just like the turnips. This will give your pickles their signature color and subtle sweetness.

Making the Pickle Brine

To make the brine, combine water, white vinegar, sea salt, and sugar. Mix thoroughly to ensure the salt and sugar are completely dissolved. It is important to keep this brine cold— this prevents the turnips from cooking and helps them stay nice and crunchy throughout the pickling process.

Assembling the Pickles

In a clean glass jar, begin layering the turnips and beets. Fill the jar all the way to the top. Add whole black peppercorns to infuse the pickles with a subtle spicy flavor. Pour the cold brine over the vegetables, making sure everything is completely submerged. Seal the jar tightly and refrigerate for at least 5–7 days to allow the pickling process to complete.

After Pickling

After a week in the fridge, the turnips will be ready. You will notice the brine has turned a deep purple, and the turnips have taken on a bright pink or fuchsia hue. You can enjoy them straight from the jar like The Egyptian Cook, or serve them alongside your favorite lahma dish or inside a shawarma sandwich. Either way, they add a vibrant, tangy crunch to any meal.