Pickled Turnips
These pink pickled turnips are a Lebanese staple! If you're a fan of Middle Eastern food & acidic accompaniments you need pickled turnips in your fridge!
Servings 8
Calories 29kcal
Equipment
Ingredients
- 1 ½ cups hot water
- ½ cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 large garlic clove smashed
- 2 bay leaves
- 1 pound turnips peeled and cut into ½ inch thick batons (about 3 small ones)
- 1 small beet diced
Instructions
- In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
- Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
- When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.
Notes
Storage: Make sure you store these pickled turnips in a cool dry place and transfer them to the fridge once opened.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1792mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg