Quick Pickled Turnips (Middle Eastern Style)
Why this recipe works
- Clean, sharp brine: White wine vinegar, salt and a little sugar create a bright pickle that tastes tangy without becoming harsh.
- Crisp bite: Thicker turnip batons and a cooled brine help preserve the turnips’ firm, refreshing crunch.
- Useful with rich dishes: The salty-sour flavour works especially well alongside wraps, mezze, fried foods and grilled dishes.
Get the most out of this recipe
Timing notes
- Chill before serving: Allow at least 2 hours in the fridge so the turnips absorb the brine and develop their tang.
- For a stronger pickle: Leaving the turnips overnight gives a sharper flavour and a deeper pink colour from the beetroot.
- Best served cold: Serve straight from the fridge for the cleanest flavour and crispest texture.
Ingredient notes
- Choose firm turnips: Firm, unblemished turnips give the best crunch and a cleaner flavour once pickled.
- Use beetroot for colour: Raw beetroot naturally tints the brine; remove it earlier for a paler pickle or leave it longer for a deeper pink.
- Vinegar choice matters: White wine vinegar gives a rounded tang, while distilled white vinegar creates a sharper, cleaner pickle.
Serving ideas
- With wraps and flatbreads: Serve with falafel wraps, shawarma-style fillings, grilled vegetables or hummus-packed flatbreads.
- Add brine at the table: A spoonful of brine over the turnips keeps them glossy and intensifies the tang.
- For mezze spreads: Use as a bright, crunchy contrast beside dips, olives, salads and warm bread.
Make-ahead tips
- Make in advance: These pickles are ideal to prepare ahead, as the flavour improves after chilling.
- Keep submerged: Store the turnips in a clean, non-reactive container with the vegetables covered by brine.
- Texture is freshest early: They stay crisp for several days, though the turnips gradually soften the longer they sit.
Equipment you'll need
Ingredients
Instructions
- Peel the turnips and cut into batons about 1 cm thick. Peel the beetroot and cut into a few chunks. Lightly crush the garlic cloves with the flat of a knife.
- In a saucepan, combine the white wine vinegar, water, fine sea salt, and caster sugar. Warm over medium heat, stirring just until the salt and sugar dissolve, then take off the heat and let it cool to room temperature.
- Put the turnips in a bowl and add the beetroot, garlic, bay leaves, and black peppercorns. Pour over the cooled brine and press the vegetables down so they are submerged. Cover and chill for at least 2 hours, or up to overnight for a stronger pickle.
- Remove and discard the beetroot chunks once the turnips are lightly tinted, if you prefer a paler colour. Serve the pickled turnips cold alongside wraps and mezze, with a little of the brine spooned over if you like.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best crunch, keep the turnip batons fairly thick and make sure the brine is fully cooled before pouring it over.
- If you want a deeper pink, leave the beetroot in for longer; for a lighter tint, remove it after a couple of hours.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure everything is prepared with very clean equipment and kept properly chilled.
Substitutions
- Replace White wine vinegar with Distilled white vinegar for a sharper, more neutral tang.
- Replace Caster sugar with Honey for a rounder sweetness (note this makes the recipe non-vegan).
- Replace Black peppercorns with Sichuan peppercorns for a lightly numbing, citrusy edge.
Storage
- Refrigerate up to 10 days
- Keep refrigerated in a clean, non-reactive container with the vegetables submerged in brine. The turnips will soften slightly over time but stay pleasantly crisp for several days.
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Recipe overview
- Servings: 4 servings
- Total time: 3h (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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