Pickled turnips can be found at just about every shawarma place you visit, that’s how I discovered them. Frankly, I was somewhat partial to them until I tried them at a newly opened shawarma place nearby. That's when I became a huge fan of these little purple morsels.
Somehow their taste was so clean and so balanced that I always wanted more than what they would put on a shawarma - usually one or two pieces. I’d ask for extra Kabees El Lift (Lebanese for pickled turnips I was told), and the owner would add just one more pickle. I felt the urge to tell him to add a dozen more as they were so little and so good, but I just couldn't make myself say that.
It won't come as a surprise, but am a sucker for pickled, marinated and fermented vegetables. Marinated Zucchini, Marinated Eggplant and Tomatoes... Delish! I decided to make those wonderful little pink morsels myself so I can eat as many of them as I desire and as often as I want. It turned out to be quite a challenge. No, there was no shortage of recipes out there, it’s just that none of them really gave me what I was looking for. Somehow the turnips would come out tasting similar, but not quite the same. They lacked that clean, balanced taste.
To make a long story short, I went through a number of recipes, experimented with salt levels, adding different spices until I finally got it. This recipe is IT! It’s as plain as plain can be, and I guess that’s what it was missing.
I found that plain distilled vinegar works for pickled turnips much better than apple cider or other types of flavored vinegar. Kosher or good quality sea salt makes a huge difference to taste. Table salt is the worst. If you want to be sure, use kosher salt.
The amount of salt mattered too. The turnips that I liked were on the less salty side, and I loved that. A number of recipes that I followed required just a tad more salt than I liked, without realizing it at first. Once I fixed that the turnips tasted perfect.
Ingredients
- 3 cups water
- 3 Tbsp kosher salt or sea salt
- 1 cup white vinegar
- 2 lbs turnips peeled and cut into 3/8" sticks
- 2 beets peeled, cut in half and sliced about 1/4" thick
- 3 cloves garlic peeled and thinly sliced
- 3 bay leaves
- 1 Tbsp black peppercorns whole
Instructions
- Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
- Add the rest of the water, the vinegar and stir.
- Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
C says
One thing missing, and it’s a big one thing, is one should add a, or a few, “hot”(you decide) peppers. Otherwise a very good stab at a simple thing to do and difficult thing to do very well. My Situ would be proud of the effort. All the men of the old days and the ladies too for the most part looked for that extra “bite” from the pepper. You add one or two depending and simply slice an opening in them before adding. Thanks!
Victor @ Taste of Artisan says
Good idea. I add hot peppers to pickles, canned tomatoes and other canned goods. Can't go wrong with that extra bite.
Deb says
This is my Grandma's EXACT recipe! Thank you thank you!!! I knew the ingredients but had forgotten the measurements. It's been years. I am thrilled that I can bring back the family tradition! You are a life-saver. Truly grateful. 😄😉❤
Victor @ Taste of Artisan says
You are very welcome!
Penny Moultrie says
Just simple and delicious!!!!
forouzan says
Hi,
I made them but they are very sour when I tasted it after 5 days. I don't know where I went wrong.
Thanks. waiting for the prompt reply.
best regards
forouzan
Victor @ Taste of Artisan says
Hi, sorry for the delay with my response. I've never experienced this problem and I've made these turnips more than two dozen times. The only thing I can think about is the vinegar. Perhaps your vinegar had a higher percentage of acetic acid. I would try a different kind.
Jared says
Finally, validated. I cant believe how much salt is in most recipes.. and so much variance on vinegar - water ratio too.
I like that you explained your journey.. and the basic ratios are easy to remember.
Any experimentation with mustard seed?
Victor @ Taste of Artisan says
Haven't really experimented with mustard seeds but sounds like an interesting idea. I've seen recipes for making pickled mustard seeds, I would probably use the same pickling juice but boil the seeds until tender, then follow the recipe as usual. Actually, I am going to try that next time I am pickling turnips.
LoveByrd says
I harvested 6 pounds of turnips and made this recipe.
Not only are they beautiful, they are delicious!!!
I wish I could post pictures, I used my German ferment crock and added a probiotic culture to give them that extra kick of fermentation and probiotic goodness.
I yielded 13 half pint jars - they are just gorgeous!
Thanks so much for an awesome recipe!!!
Love from Texas,
~B. Byrd
Victor @ Taste of Artisan says
Happy to hear about your success. I emailed you, send me your pictures and I will attach it to your comment.
LoveByrd says
Hi Victor. I sent the pics if you can attach them
I got my refrigerator pickles in the German ferment crock yesterday 🤗
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Victor @ Taste of Artisan says
Hi LoveByrd,
Had a major technical problem here, hence the delay. I received your lovely pictures, thank you, will post them in a minute.
Victor @ Taste of Artisan says
That's an impressive production line... and your lovely garden - I am jealous of it. I just started gardening myself this year, it's been quite cold up here until recently so all I have right now is salad greens, spinach and watercress. The taste of home-grown organic produce is unmatched, I can only imagine how good your turnips must taste. They look fabulous.