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Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.

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  • Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.

  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)

  • Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition Facts

9 calories; carbohydrates 1g; potassium 58mg; sodium 100mg.
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