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Pink pickled turnips in a bowl on a board.
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5 from 4 votes

Lebanese Pickles (Pickled Turnips)

Lebanese pickles, or as I like to call them, shawarma pickles or pink pickles are a Middle Eastern staple that brings color and a sweet and sour touch to any dish. If you’ve ever had a shawarma or falafel wrap, chances are you have tried, and loved these pickled turnips!
Prep Time15 minutes
Pickling Time3 days
Total Time3 days 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Levantine, Middle Eastern
Servings: 10 Servings
Author: Luay Ghafari
Cost: $10

Equipment

  • 1 Clean 32-oz (750ml) mason jar

Ingredients

  • 1 cup Water - Hot
  • 1 cup Distilled white vinegar
  • 1 tbsp Kosher, pickling or sea salt
  • 2 tsp White sugar
  • 1-2 Garlic cloves - Peeled and crushed
  • 1 lb Turnips - Peeled and cut into ½-inch wide and 2-inch long sticks
  • 1 Beetroot - Peeled and cut into ½-inch wide and 2-inch long sticks

Instructions

  • Prepare the pickling solution. In a large measuring cup, add the hot water, vinegar, salt and sugar. Using a whisk, stir well to dissolve. The warm solution should help dissolve the salt and sugar quickly, but if not, keep whisking. Eventually, they will dissolve.
  • Pack the jars. To a clean glass mason jar, add the crushed garlic and black peppercorns. Pack the jars down with turnips and beet pieces. Make sure to pack down as much as possible without breaking any of the turnip sticks.
  • Add the pickling solution. Carefully pour the solution into the prepared jar. Tap the jar a few times to release any air bubbles. Make sure the liquid is covering the vegetables all the way, with about ¼ inch clearance from the top of the jar. Cover with a tight-fitting lid.
  • Pickle. Place the jar in the refrigerator to pickle for 3-5 days. The liquid will turn a vibrant pink color. Enjoy.

Video

Notes

Refer to the post above for detailed photos and step-by-step instructions. 
As always, make sure your equipment and jars are clean and sterilized if possible. This will help reduce the chance of any bacterial growth. This recipe was NOT tested for water bath canning. It is a refrigerator pickle, meaning that the pickling and storage stage happens in the refrigerator.
Refrigerator pickles could last in the fridge for several months, but I recommend you consume these pickles within 1-2 months. After 2 months, their texture and color will begin to deteriorate.
This recipe is best made with large turnips, but you can also use smaller ones (like Tokyo or Hakurei turnips) and just pickle them whole or in half. 

Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 774mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 0.2mg