Description
Pink pickled turnips are vibrant and tangy. Their stunning hot pink color comes from adding beets to the pickling jar, no artificial colors here! These pickles, with their beautiful color and sharp flavor, are a Middle Eastern staple
Ingredients
Units
Scale
- 1 lb turnips, trimmed, peeled
- 1 cup filtered or bottled water
- 3 tbsp Diamond Crystal Kosher salt ( if using Morton's Kosher salt or table salt use 1.5 tbsp)
- 1/3 cup white vinegar
- 1 clove of garlic thinly sliced
- 1 small beet, washed and quartered
Instructions
- Use a 4-cup clean and dry glass jar (for which you have a lid) or a mason jar
- Cut the peeled turnips into thin matchsticks
- Place turnips and beets in the jar alternating them. Push down on the veggies to fit as many as you can in the jar.
- In a glass measuring cup whisk water and salt until dissolved.
- Fill the jar with the water salt solution. Close the lid tightly and flip it upside down a few times.
- Open the jar and top it off with more water, if necessary.
- Leave it on the kitchen counter for 12 hours and then refrigerate. The pickles will be ready in 2 days.
- Prep Time: 10
- PICKLING TIME: 3 DAYS
- Category: CONDIMENT
- Method: RAW
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 11
- Sugar: 1.4 g
- Sodium: 371.2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2.3 g
- Fiber: 0.6 g
- Protein: 0.3 g
- Cholesterol: 0 mg