Middle Eastern Pickled Turnips (Pink Pickles)

Bright pink Middle Eastern pickled turnips are tangy, crunchy, and naturally colored with beets. This easy refrigerator pickle recipe uses simple ingredients like turnips, vinegar, salt, and optional chili peppers for a spicy kick. Perfect for sandwiches, pita wraps, falafel, or as part of a mezze platter, these pickles add authentic flavor and vibrant color to any meal.

Ingredients

• 3 cups distilled water (tap water can be used, see note)
• ¼ cup kosher salt (do not use table salt)
• 1 cup distilled white vinegar
• 2 large turnips (about 2 pounds), peeled and cut into ½-inch-thick batons
• 1 small beet, peeled and cut into ½-inch-thick batons
• Dried red chili peppers or red pepper flakes, optional, to taste

---

Instructions

1. Make the brine.
In a large measuring cup or bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt is fully dissolved. Then, mix in the vinegar.

2. Prepare the vegetables.
In a large mason jar (or two, if needed), arrange the turnips and beets. Make sure each jar has some beet slices for natural pink color. Add dried chili peppers or red pepper flakes if desired.

3. Add the brine.
Pour the prepared brine into the jar(s), making sure the liquid fully covers the turnips and beets.

4. Refrigerate.
Seal the jar tightly and refrigerate for at least 5 days before serving. The turnips will develop their signature pink color and tangy flavor during this time.

---

Why You’ll Love This Recipe

• Bright pink, tangy pickles add color and flavor to any meal.
• Easy to make with minimal ingredients.
• Authentic Middle Eastern flavor, perfect for sandwiches, salads, and mezze platters.
• Can be made ahead and stored for weeks in the fridge.

---

Tips

• Use kosher salt for best results; table salt may make the pickles cloudy.
• Include beet slices to achieve the signature vibrant pink color.
• Make sure all vegetables are fully submerged in the brine to prevent spoilage.
• Refrigerate for at least 5 days before eating for full flavor.

---

Variations and Substitutions

• Spice level: Add whole dried chili peppers for heat or omit for a milder pickle.
• Vegetable options: Add carrots or cauliflower for variety.
• Vinegar alternatives: Apple cider vinegar can be used for a slightly sweeter flavor.
• Jar size: Smaller jars allow for faster pickling and easier use.

---

FAQs

Can I use tap water instead of distilled?
Yes, but if your tap water is heavily chlorinated or has a strong taste, distilled water is preferred for best results.

How long will the pickles last?
Stored in the refrigerator, pickled turnips can last up to 3–4 weeks.

Do the beets stain the turnips?
Yes, the natural pigments from the beets give the turnips their signature pink color.

Can I eat them sooner than 5 days?
Yes, but the flavor will be milder, and the pink color may not be fully developed.

---

Serving and Suggestions

• Slice thinly and add to sandwiches, pita wraps, or falafel.
• Serve as part of a mezze platter with hummus, olives, and cheese.
• Chop into salads for a tangy, colorful addition.
• Use as a garnish for grilled meats or roasted vegetables.