Total Time: 15 minutes, plus 5 days’ wait Servings: 16
Recipe By: Dinner Then Dessert
Pickled turnips are the pickle of the Middle East, vinegary, a bit of heat. They’re the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Ingredients:
- 3 cups water
- 1/3 cup Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 pounds turnips, peeled and cut into ½ inch thick batons
- 1 small beet, cut into ½ inch thick batons
- 2 cloves garlic, roughly chopped
Directions:
- In a medium sized pot, add the water, Kosher salt and bay leaves.
- Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
- Let cool completely then add the vinegar.
- In a large container with a tight fitting lid, add your turnips and beets.
- Add the garlic (this can be a very rough chop, you don’t eat the garlic, it is only for seasoning so it doesn’t need to look pretty).
- Pour the liquid into the container. Let sit for 5 days. Refrigerate before serving. The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
TIP: Don’t use table salt! Only use kosher