Lebanese pickled turnips

From Lebanese pickled turnips

Pickled turnips


  • 3 cups water
  • 1/3 cup kosher salt
  • 1 bay leaf
  • 1 cup white vinegar
  • 8 medium turnips, peeled and sliced into batons
  • 1 small beet, peeled and sliced into batons
  • 3 cloves garlic, cut in half


In a saucepan, heat the water. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool to room temperature. Once cool, add the vinegar. Put the turnips, beets, and garlic slices into a large jar, then pour the salted brine over top, including the bay leaf. Cover and let sit at cool room temperature for one week. After a week, they can be refrigerated for up to 6 weeks.

Printable recipe



  1. Lebanese pickled turnips | Soph n' Stuff - February 12, 2014

    […] Lebanese pickled turnips […]

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