Lebanese pickled turnipspickled_turnip_collage_wm


  • 3/4 cup (175 mL) cold water, divided
  • 1 tablespoon (14 g) coarse salt
  • 1/4 cup (60 mL) white vinegar
  • 2 small white turnips
  • 1 small beet
  • 1 bay leaf
  • 1 clove garlic, sliced into 3 pieces


In a small saucepan, heat 1/4 cup (60 mL) of the water and the salt, stirring, until salt has dissolved (you can also do this in the microwave in a heatproof vessel). Add remaining water and vinegar; stir and set aside. Peel the turnips and cut them into 0.6 cm thick batons. Peel the beet and quarter it. It’s a good idea to keep the beet in quarters so you can distinguish their shape from the turnips when serving (some people prefer not to eat raw beets). In a clean glass jar with a tight lid, add about one quarter of the turnip batons, 2 of the beet pieces and one garlic slice. Repeat the turnip, beet and garlic layers, adding the bay leaf. Pack the jar as full as possible, squishing the vegetables down into the jar with your fingers. Pour the brine over the vegetables, filling right to the top of the jar. Put the lid on the jar and let it rest at room temperature for 6 hours. At that point, refrigerate the jar and let the turnip become saturated with the brine. The pickles will be ready to eat the next day and will be good for about 3 weeks. After that point, they are still tasty although they will lose some of their crispness.