Pickled turnips

Votes: 2

Time: 10 minutes plus marinating time
Complexity: easily
Quantity: 1 jar with a volume of 1 liter.

Pickled turnips are a traditional Middle Eastern appetizer, and if you're a big fan of shawarma or falafel in pita, add a few slices and watch the flavor transform. Pickled turnips can also be served in a bowl as an appetizer—delicious, crisp, and bright pink, they're a perfect complement to any meal. To give the turnips their vibrant color, they're often marinated with beet slices—a natural dye that's truly beneficial. After a week in the refrigerator, the vegetables will marinate and are ready to enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g turnips, peeled, cut into 4 pieces, then into 0.5 cm thick slices.
1 small beetroot, peeled and cut into 4 pieces
1 clove garlic, thinly sliced
0.5 cup white vinegar
2 tablespoons coarse salt
1 teaspoon of sugar
Special equipment: a wide-mouth, heat-resistant 1-liter jar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turnip, beet, garlic

Cooking the dish according to the recipe:

Place turnips, beets and garlic in a wide-mouthed, heat-proof 1-quart jar.
Pour vinegar into a small saucepan, add salt, sugar, and 1.5 cups of water, and bring to a boil. Once the salt and sugar have completely dissolved, pour the brine over the vegetables and fill the jar. Let cool.