Homemade Lebanese pickled turnips

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INGREDIENTS OF THE PICKLED TURNIPS RECIPE:
  • 5 Large glass jars
  • 1 Kg of turnips
  • 2 small beetroots
  • 2 cups of grape vinegar
  • 7 cups of water
  • ​3/4 cup of raw sea salt
  • ​5 garlic cloves
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.

This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze)

Cutting and preparing the turnips and beetroots

Wash well the turnips and beetroots and cut them as shown in 1 cm thick chunks and without peeling them.
​Peel the beetroots and the garlic cloves.

Preparing the pickles brine

  1. Bring the water to a boil 
  2. Prepare the vinegar and salt. It is advised to use your own homemade grape vinegar and raw grey sea salt like the French "Sel de Guérande".
Once the water boils, remove from heat then add the vinegar and salt.  Mix well until the salt is completely dissolved.
In the meantime, sterilize your glass jars as shown below. Wait until the water vapor completely vanishes.

Pickling the turnips with the homemade brine and beetroot coloring

  1. Put first one garlic clove into the jar then add the turnips and beetroots until the jar is full.
  2. Use two beetroots chunks per jar since the purpose of the beetroot is to provide the color.
  3. Add the pickling brine until the turnips are completely covered.
  4. Close the lid very tight.
  5. Use air tight jars and buy new covers if you are not sure that the ones existing are 100% efficient.
Wait one week before tasting these delicious homemade pickled turnips. Keep in the refrigerator after opening. You can keep them for a year and enjoy the pickles all along this period.
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