If you have ever been for Shawarma before you may have had these delicious little morsels in your pita. I absolutely love pickled turnips! You can buy these at the store canned for you, but the homemade ones are far superior. These add a great punch to any middle eastern style wrap.
This recipe is adapted slightly from a David Lebovitz recipe. David Lebovitz
The beautiful pink hue comes from adding a beet into the mix, it will naturally color the turnips, which makes them very ‘pretty’ as well.
These are a great little item to have in your fridge. I also enjoy these with eggs, yogurt, and pita for breakfast.
INGREDIENTS:
- 4 medium to large turnips, peeled and chopped into baton like shapes
- 1 small beet, peeled roughly chopped
- 4 cloves garlic
- 2 bay leaves
- 3 cups water
- 1 cup white vinegar
- 1/3 cup salt
To make your brine bring your water, salt, and vinegar to a boil stir until salt is dissolved then turn off the heat.
Pack a large mason jar or two with your turnips, beet, garlic and bay leaves. Mine filled two large mason jars with a little room for more in one.
Pour your brine over each to cover the turnips, seal with the lid and store in the fridge. They will be ready to eat in about 1 week. They keep about 6 weeks in the fridge.
If you like this recipe you should try: Pickled Jalepenos
