Seriously addictive Lebanese style Turnip Pickles…and an Interview!!

Turnips. You either love them or hate them. No in between.

Personally I adore them especially when they’re pickled, spiked with raw beetroots to give them a gorgeous pink allure.

Almost every Lebanese restaurant will offer you a complimentary plate of turnip pickles, olives and fresh mint before your bum has even touched the seat on arrival.

I must confess, I’ve known to abuse the free pickle system. I polish the plate with Lebanese bread before the waiter comes back to ask for our order and I get the chance to order ask for more. They’re seriously addictive!

Lebanese Turnip Pickles

It’s a shame many supermarkets have stopped selling turnips. I assume it could be because they’re not the most popular vegetable to fly off the shelves. Check your local farmers markets, or even your Asian grocer; the Japanese also enjoy a great turnip pickle. I found these beauties at the markets recently and knew immediately I HAD to have them.

I mean, look at them! They’re gorgeous!

Lebanese Turnip Pickles

Even more so once they’re teamed up with Beets. This pickle recipe is as easy as it gets. The transformation from white to baby pink and finally neon pink is quite remarkable!

Lebanese Style Turnip Pickles.

  • 1 kilo turnips
  • 1 Beetroot
  • 1 cloves garlic, whole
  •  1 ½ cups vinegar (white distilled)
  • 3-4 tablespoons salt
  • 3 ½ cups Water

Sterilise your jar by washing it well with hot soapy water, and then pouring boiling water from the jug directly into the jar. Let it sit for 5 minutes with the lid, then pour it out and let it air dry.

Lebanese Turnip Picklesc

Slice up your turnips and beetroots into small batons, like you would if you were making chips

Press the turnips and beets into the sterilized jar, together with the whole garlic.

Lebanese Turnip Pickles

In a separate cup, mix together the vinegar and salt until the salt is completely dissolved.

Top the vinegar and salt mixture with the cold water, mix well and pour the mixture into the jar until it completely covers all the turnips. Seal the lid air tight.

I have used a bit of glad wrap under the lid as mine didnt seal properly and I wanted to ensure it was air tight.  If your jar has a tight fitting lid, you don’t have to use the cling wrap.

Give the jar a little shake to evenly distribute the liquid and store it away in a dark cool place for a week.

Lebanese Turnip Pickles

Day 1, 3 and 7

After a week, give them a try. If they’re still tart, give them another 3 days of storage. Refrigerate once open.


I felt very privileged when management from Frenchs Forest Organic Markets took the time to interview me this week, please take a moment to view the post HERE


52 thoughts on “Seriously addictive Lebanese style Turnip Pickles…and an Interview!!

  1. I didn’t realise you could pickle turnips… sheltered upbringing, I know! We eat turnips (‘neaps’) mashed with butter and black pepper, along with potatoes (‘tatties’) and haggis – once a year for Burns night.

  2. Ooh, I mega-love cooked turnip – one of THE vegetables from my childhood!! But am looking back and do not think I have had it pickled 🙂 ? What a week for pickling this has been, but unlike all the late summer vegetables from the Northern Hemisphere, yours comes from now: hmm, my s’market usually has some, so shall collect it all, and try this!!!!!!! Thank you 🙂 !

  3. Pickled turnips? I never heard of this before and now I want to try them! Like that you put some beetroot in the jar to color them. Great idea, Lisa! Like, too, that the jars aren’t processed in a hot water bath. That will keep the turnips crisp and that’s how I like ’em. 🙂

  4. I grew up in Israel and remember seeing such jars of pickles at our neighbor’s house. As much as I remember, they were of Iraqi descent. They were wonderful but I never made them and now that I read your blog I will give them a try the next time I see nice turnips in the marker.
    Thanks for the recipe and memories. 🙂

      • In Israel, Jews from Iraq are known for their pickles, but actually these “wog” (never heard about this term before reading your blog..) foods are found all around the middle east and Mediterranean, so it’s all about where we saw it first…
        I still didn’t find nice turnips, but I’m sure I’ll like your version! 🙂

  5. I don’t mind turnips! I didn’t have them when I was growing up because my mother was force-fed them as a child and so wouldn’t cook with them. The Harris Farm store where I shop always has turnips. Jamie Oliver has some great recipes using turnips – but not turnip pickles! I don’t think I’ve ever tried these but now I really must – back up to Harris Farm I go! xx

  6. I love turnips too. But normally, i make a white mustard bechamel sauce with them, but I must make this lovely sounding pickle with the beets in there too! With what do you eat it with???
    A great interview too! 😉 x

    • ooh a white béchamel turnip sauce! I’d love the recipe of that, sounds fabulous! I eat the pickles with roast chicken normally, grab a Lebanese bread or wrap, stuff with shredded roast chook, turnip pickles, lettuce, mayo and lettuce. Roll it up and devour 🙂

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  9. Lisa – I am in Tulsa, Oklahoma (least place you’d imagine these!) – but about 30 years ago when I was pregnant, I ran across them and was completely addicted! Then I couldn’t find them for years – and I finally googled again this past week to find them on your blog. Thrilled!!! I have a pound of turnips on my kitchen table just waiting to be pickled. Really appreciate you sharing this with us!

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