Lebanese Style Pickled Turnips Recipes

LEBANESE-STYLE PICKLED TURNIPS

Lebanese-Style Pickled Turnips image

Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2 pounds white turnips, peeled and cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled (optional)
1 teaspoon coarse salt
1 1/2 cups white-wine vinegar

Steps:

Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.

Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g

TURNIP PICKLES LEBANESE STYLE

Turnip pickles Lebanese style image

Make and share this Turnip pickles Lebanese style recipe from Food.com.

Provided by Nat Da Brat

Categories Vegetable

Time 35m

Yield 2 jars

Number Of Ingredients 5

Ingredients

1 kg small turnip
1 small beetroot
2 tablespoons sugar
1/4 cup coarse salt
1 liter water

Steps:

Wash turnips well, peel dark spots, slice off top and base.
Cut turnips and beetroot into slices.
Bring water to a boil then add sugar and salt.
Stir till they dissolve.
Cool.
Place turnip as layers in sterilized jars.
Place beetroot between turnip layers.
Add water over till it covers them.
Close jars well, leave for 20 days before use.

PICKLED TURNIPS

Pickled Turnips image

These pink pickled turnips are a Lebanese staple! If you're a fan of Middle Eastern food & acidic accompaniments you need pickled turnips in your fridge!

Provided by Yumna Jawad

Categories Condiments Side Dish

Time P5DT10m

Number Of Ingredients 8

Ingredients

1 ½ cups hot water
½ cup white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 large garlic clove (smashed)
2 bay leaves
1 pound turnips (peeled and cut into ½ inch thick batons (about 3 small ones))
1 small beet (diced)

Steps:

In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1792 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

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