Pickled turnips are a classic staple in Syrian cuisine made from fresh turnips soaked in a brine solution with beets which give them their vibrant color along with a touch of citric acid to enhance the hue and maintain a crisp texture with a slightly tangy sour flavor. They are typically served as an appetizer alongside main dishes and are known for adding a bright fresh taste to any meal.
For the Jar
Sliced turnips
1½ raw beets (peeled, not boiled) for natural color
½ teaspoon citric acid (lemon salt)
Brine (per 1 liter of water)
3 tablespoons rock salt (coarse salt)
Fill the jar with the sliced turnips and add the 1½ raw beets to give the pickles their beautiful color.
Dissolve 3 tablespoons of rock salt in 1 liter of water.
Pour the brine over the turnips inside the jar.
Add ½ teaspoon of citric acid on top.
Seal the jar tightly and shake gently to distribute the salt.
Place the jar in a warm spot for 10 days.
After that, you’ll have amazing homemade turnip pickles with an authentic taste and perfect crunch.
Enjoy! 🌿💜
