Quick Pickled Turnips, Lebanese inspired crunchy pickled turnip. Flavoured with garlic and chillies and coloured with beetroot. Delicious on sandwiches and as a side dish for a mezze feast.
Serving Quick Pickled Turnip
Pickled Turnips are perfect served as part of a Lebanese mezze. We have recipes for Lebanese Flatbreads and Spicy Lebanese Potatoes that also go great with a mezze. Just add your favourite falafels, hummus and some fresh vegetables and salad.
Manakish (Lebanese Flatbreads)
Lebanese flatbreads made with a soft dough with a za’atar or onions topping.
Check out this recipe
Batata Harra (Spicy Potatoes)
Lebanese potatoes in a spicy garlic and lemon coating. Great as a side dish or as part of a Lebanese mezze.
Check out this recipe
These Quick Pickled Turnips are also great as a condiment on sandwiches and pittas. They and a wonderful flavour and crunch.
Cooking Tips
- If you want your Pickled Turnips to have a deeper colour you can add more beetroot to the jar.
- You can make your pickles as spicey as you wish. Add more or fewer chillies to the jar.
Lebanese Quick Pickled Turnips
Lebanese inspired crunchy pickled turnips. Flavoured with garlic and chillies and coloured with beetroot. Delicious on sandwiches and as a side dish for a mezze feast.
Ingredients
- 4 small white turnips
- 1 small beetroot cooked or not cooked
- 2 small green chillies
- 4 cloves garlic
- 250 ml white wine vinegar
- 250 ml water
- 2 teaspoons salt
Instructions
- Peel and cut the turnips and beetroot into battens. Thinly slice the garlic and slice the green chillies in half.
- Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
- Add the turnips, beetroot, garlic and chillies to the sterilised jar. Add the beetroot to the bottom of the jar and disperse the garlic and chillies through the turnip.
- Put the vinegar, water and salt in a pot over medium heat. Bring to a simmer, stirring to dissolve the salt. Once the liquid just begins to simmer but before it starts boiling remove the pan from the heat, leave it to cool for a minute then carefully pour into the jar with the turnips. Make sure the jar is warm before pouring the liquid in or the jar might crack.
- Make sure all the turnips are fully covered by liquid. If more liquid is needed then top up with more vinegar.
- Leave the jar out to cool then put it in a fridge. These Quick Pickled Turnips are ready to eat after 12 hours. However, they are better left for a couple of days to allow the flavours to develop.
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