A simple Lebanese pickled turnips recipe (pink pickles) - a wonderful addition to a variety of recipes, including falafel wraps, salads, kebabs, and more!
Mix the water and salt in a large bowl - this will be the pickling brine. Then mix in the vinegar.
Cut the pickles into the shape/size you prefer - disks/slices, french-fry-like batons, or wedges. Or even use a melon-baller to make them into balls.
Add the brine to the pickling jar.
Add the rest of the ingredients. Make sure all the pieces of turnips are submerged in the brine.
Close the jar and place it in a dark cupboard.
The pickles are normally ready within 4 to 5 days. Then, they can be stored in the refrigerator for up to one month.
Video
Notes
Saltiness of the brine: Use an egg to check enough salt is added to the water. If the egg floats in the water, that means you've added enough salt. Otherwise, keep adding salt until the egg floatsFor a lighter pink color, remove beetroot from the jar on the third day if desired. Check the blog post for serving suggestions!