Middle Eastern turnip pickles are a vibrant, tangy treat that adds a pop of color and flavor to any plate. Made with simple ingredients like turnips, beets, vinegar, and salt, these pickles are surprisingly easy to prepare. The magic happens in the pickling process, where the turnips absorb the flavors of the beets, vinegar, and spices, turning a beautiful pink hue.
This traditional recipe is a staple in Middle Eastern cuisine, loved for its crunchy texture and zesty taste. It's a delightful way to preserve turnips and enjoy a taste of Middle Eastern flavors at home.
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Why This Recipe Works
This recipe shines because of its simplicity and the incredible flavor transformation of the humble turnip. The combination of tangy vinegar with the natural sweetness of the beets creates a pickle that's both refreshing and satisfying. The beets not only contribute to the taste but also dye the turnips a stunning pink color, making them a feast for the eyes. It's a perfect example of how a few simple ingredients can come together to create something truly special. Plus, the addition of garlic and peppercorns infuses the pickles with layers of flavor, making them an irresistible addition to any meal.
Moreover, these pickles are not just tasty; they're also versatile. They can brighten up a sandwich, add crunch to a salad, or serve as a tangy complement to rich, grilled meats. The quick pickling process means you don't have to wait long to enjoy them, and they can last in the fridge for weeks, becoming more flavorful over time. Whether you're a pickle aficionado or new to the world of pickling, this recipe is a straightforward way to add homemade pickles to your repertoire, offering a delicious introduction to Middle Eastern culinary traditions.
Ingredient
Turnips: The star of the recipe, they have a crisp texture and a slightly peppery taste. Substitute: radishes for a similar crispness.
Beets: Adds a vibrant pink color to the pickles and a sweet earthy flavor. Substitute: red cabbage for color, but with a different flavor profile.
Vinegar: Preserves the pickles and adds a tangy flavor. Apple cider vinegar is a good substitute for a milder tang.
Water: Dilutes the vinegar and balances the brine. No real substitute.
Salt: Essential for pickling, it draws out moisture and adds flavor. Use pickling or kosher salt, not table salt, for the best results.
Tips
- Slice the turnips and beets thinly for quicker pickling.
- Ensure jars and lids are sterilized to prevent bacteria growth.
- Leave the pickles in the fridge for at least one week for the flavors to develop fully.
- The pink color from the beets will intensify over time, turning the turnips a vibrant hue.
- Taste the brine before adding the veggies to ensure it has the right balance of salty and tangy.
How to Serve
Middle Eastern turnip pickles are a crunchy, tangy addition to any meal, adding a pop of color and flavor that can liven up your dishes. They're particularly popular in Middle Eastern cuisine, where pickles are often served alongside meals to add brightness and contrast.
- In sandwiches or wraps: Add them to your favorite sandwiches or wraps for an extra crunch and flavor kick.
- As part of a mezze platter: Serve alongside other appetizers like hummus, baba ganoush, and flatbread for a traditional Middle Eastern starter.
- With grilled meats: Their tangy flavor complements the richness of grilled meats perfectly.
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Middle Eastern Pickles
Ingredients
- 4 medium turnips peeled and sliced
- 1 small beet peeled and sliced
- 3 cups water
- 1 cup white vinegar
- 2 tablespoons salt
- 3 cloves garlic peeled and sliced
- 1 teaspoon whole peppercorns
Instructions
- In a large pot, bring water, vinegar, and salt to a boil. Stir until the salt is completely dissolved.
- Sterilize your jars and lids by boiling them in water for 10 minutes.
- Layer the sliced turnips, beets, garlic, and peppercorns into the sterilized jars.
- Pour the hot brine over the vegetables in the jars, leaving about ½ inch of space at the top.
- Seal the jars tightly and let them cool to room temperature.
- Store the pickles in the refrigerator for at least one week before eating to allow the flavors to develop.
- The pickles will keep in the fridge for up to a month.
Nutrition
Notes
• Ensure jars and lids are sterilized to prevent bacteria growth.
• Leave the pickles in the fridge for at least one week for the flavors to develop fully.
• The pink color from the beets will intensify over time, turning the turnips a vibrant hue.
• Taste the brine before adding the veggies to ensure it has the right balance of salty and tangy.