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Pickled Turnips and Beets

8/12/2011

12 Comments

 
This is one of my favorite pickled vegetables and is extremely easy to make.  It is great eaten with a sandwich, on top of rice and stew, or even on its own.

Ingredients
10 small or approx 4 lbs Turnips
3 small or approx 1.5 lbs Beets
6 cups cold water
2 cups white vinegar
3 1/2 tablespoons Salt
2 cloves of Garlic (optional)

You will need a 1 Gallon jar

Instructions
  • Wash the turnips and beets.  Trim both ends and peel.  Cut in desired shape (they are usually cut half circles or strips).
  • Peel the garlic.  Only add the garlic if you like the flavor of garlic.  It adds a little zing to them but it is not necessary.
  •  Add the turnips, beets, and garlic to the jar making sure the turnips and beets are mixed together. 
  • Add the salt, vinegar, and water to the jar. If the vegetables are sitting above the liquid mixture add a small plate or other weight to push them down. 
  • Close the jar and shake.
  • Leave at room temperature until they are ready, usually about 2 - 3 days.
  • Refrigerate if there are still some remaining after about a week.
12 Comments
Sue
4/14/2012 02:44:07 am

what kind of vinegar? For beets and turnips

Reply
Mideastchef
4/18/2012 03:23:45 pm

White vinegar. I will edit the recipe to include that.

Reply
Sue
4/19/2012 11:07:53 am

thank you.

gloria zebari
7/29/2013 09:13:58 am

I always pack the veggies into a glass jar then fill with water;
pour the water out into a measuring cup so you will know exactly
how much liquid you need; I make a 50/50 mixture of water and vinegar, then boil and pour over mixture. Add 3 tablespoons of curry powder (or tumeric if you don't like curry) and 3 tablespoons of salt.

Reply
Sue Hesano link
7/29/2013 09:23:05 am

Hi Gloria,

Thanks for the info, however I ment for just beets and turnips.
Thanks.

Reply
gloria zebari
7/31/2013 09:59:51 am

So you don't boil the liquids? I've never pickled turnips using cold
liquid before. I'll have to try it out.

Reply
mideastchef
2/3/2014 11:05:59 pm

I didn't boil the liquids. I am guessing boiling the liquids would make them ready quicker since that is what I was told for the mixed vegetable turshi.

Reply
Lenda
10/21/2013 10:38:44 am

I thought you have to use yeast in the water?

Reply
mideastchef
2/3/2014 11:04:11 pm

You don't use yeast in this recipe. There is a version of the recipe that uses yeast but this is not it.

Reply
Kathy Haji Palazzola
2/23/2019 09:04:23 am

I've made pickled turnip before from a different recipe (Mabassema) without vinegar .I would diffently try this one now . I really enjoy your recipes .I try to keep all the Chaldean traditions including food since I'm married to a Non Chaldean husband who loves our food .
Thank you

Reply
Mideastchef
2/24/2019 06:08:30 am

We would love to hear how they came out for you.

Reply
pc macdonald
8/17/2021 06:31:01 pm

Is it possible to make these in a sterile environment so that they can be stored at room temperature, unopened, for a long period of time?

Reply



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