Beet Pickled Turnips

Beet Pickled Turnip

A Middle Eastern fermented turnip recipe that adds beets for colour. This is not a canning recipe, instead these turnips should be stored in the fridge after the fermentation process. Pickled Turnip are a tasty side-dish and great on sandwiches!

Beet Pickled Turnips

Ingredients                                                                    Makes: 1 pint
2 to 3 small fresh turnips, cut in 1/2-inch spears
1 small red beet, cut in 1/2-inch spears
1/2 hot pepper, sliced in rings
1 garlic clove, cut in half
1/2 cup apple cider vinegar ~or~ white vinegar
1/2 cup purified water
1 bay leaf
1/3 tsp coriander seeds (optional)
1 Tbsp pickling salt or kosher salt

Sterilize jar(s). Sterilize the jars and lids in a large sauce-pot of boiling water. The water should cover the jars completely. Allow the jars to boil for 10 minutes before removing from heat. Use a jar lifter and a magnetic lid lifter to safely remove the jars and lids from the hot water. Transfer jars and lids to a clean towel to air dry. This process is important to ensure sterilized jars since they will not be processed in a water-bath and because of the fermentation process.

Make the brine. In a medium saucepan add the water, the vinegar and the spices which include the bay leaf and the coriander seeds. Bring the brine ingredients to a boil, then reduce to medium, cover and simmer for 10 minutes. Let cool completely.

Prepare the turnips and the beet. Trim the tops and the bottoms off the turnips and the beet and then peel using a vegetable peeler. Cut the turnips and the beet into 1/2-inch spears.

Prepare the garlic and the pepper. Peel the garlic and the cut in half. Cut half of a hot pepper into rings.

Fill the jars. In the bottom of the sterilized jar place the garlic clove and the pepper rings. Stuff the turnips and beet spears into the jar, packing them without damaging them. Then pour in the cooled brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar.

Ferment. Let the pickled turnips sit in a relatively cool dark place for 5 days to enable the fermentation process. This process can be skipped entirely if desired and the turnips just put immediately in fridge to pickle.

Refrigerate. After allowing the turnip to ferment for five days, transfer to a refrigerator. Pickled turnip taste best cold and are ready to eat after marinating for 1 week. Pickled turnip will keep for about two months in the fridge. Enjoy!

Recipe shared by J. Marshall

*Try our Baked Falafel recipe and/or our Tzatziki Sauce recipe for the ingredients to make a falafel sandwich wrap!

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