Egyptian Pickled Turnips

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EGYPTIAN LIFT | PICKLED TURNIPS

Yield 24

Prep time

30 Min

Inactive time

168 Hour

Total time

168 H & 30 M

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

Instructions

Prepare the Turnips:

1. Cut the ends off 3 pounds of turnips, peel the skin, and slice them into ¼ inch thick discs before cutting them into matchstick-like pieces (like fries).
2. Rinse the cut turnips thoroughly under cold water to remove any dirt or debris.

Prepare the Beets:

1. Cut the ends off 1 pound of beets, peel the skin, wash them well, and slice them into ¼ inch thick discs before cutting them into matchsticks (like fries).
2. Use about 1 beet for every 2–3 turnips to achieve the signature bright pink color and subtle sweetness.

Make the Pickle Brine:

1. Combine 3 cups of water, 6 cups of vinegar, 2 tablespoons of sea salt, and ½ teaspoon of sugar in a bowl or pitcher.
2. Stir the brine thoroughly until the salt and sugar are completely dissolved.
3. Keep the brine cold to help the turnips stay crunchy during the pickling process.

Assemble the Pickles:

1. Layer the turnips and beets tightly into a clean glass jar until completely full.
2. Add about 24 whole black peppercorns throughout the jar for subtle spice and flavor.
3. Pour the cold brine over the vegetables until everything is fully submerged.
4. Seal the jar tightly and refrigerate for 5–7 days until the brine turns deep purple and the turnips develop their signature bright pink or fuchsia color.

Serve:

1. Serve the pickled turnips alongside shawarma, lahma dishes, or enjoy them straight from the jar for a tangy, crunchy snack.

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