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.
These Quick Pickled Turnips are also great as a condiment on sandwiches and pittas. They and a wonderful flavour and crunch.
- 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
- 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
- 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.