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Bowl of pickled turnips removed from mason jar
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5 from 79 votes

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!
Course Condiments, Side Dish
Cuisine lebanese, Middle Eastern
Diet Gluten Free, Low Calorie, Low Fat
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 5 days
Total Time 5 days 10 minutes
Servings 8
Calories 29kcal
Author Yumna Jawad


  • 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


  • 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.


Storage: Make sure you store these pickled turnips in a cool dry place and transfer them to the fridge once opened. 


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