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Home » Homemade Pickles » Pink Pickled Middle Eastern Style Turnips

Pink Pickled Middle Eastern Style Turnips

Author: Karon Grieve Published : October 2013

Recipe
pink pickled turnips
pink pickled turnips
pink pickled Middle Eastern turnips pin image

These pink pickled Middle Eastern style turnips are crisp and mouth puckeringly pickly. The perfect side for rich sausages and the like and a great addition to a Halloween feast.

pickled turnip with halloween spider

Here we are the day before Halloween and today I’m giving you another turnip (neep) recipe to keep us well and truly rooted (sorry couldn’t resist) in Scotland and our age old tradition of embracing the turnip as opposed to the ubiquitous pumpkin for Halloween. So here it is Pickled Turnip!

turnips in jar

I love to pickle!

Keen larderites will know that you can pickle practically anything really. From onions to carrots, plums to walnuts, and all manner of goodies in between. Pickled turnips are mouth puckeringly tart, but make a nice addition to your pickly pantry and go well with robust flavours.

Middle Eastern Pickled Turnip

This is a very popular pickle in the Middle East. Served everywhere from breakfast to supper with felafel to main dishes. You can use any type of turnip for this recipe. From the little white ones with red tops to the Scottish swede (and yes we call those turnips up here).

Go pink!

The addition of a little piece of beetroot in the jar at the beginning of the process lends a wee touch of magic, turning the pickled turnips from pale and somewhat uninteresting, to a very pretty blushing bright pink with far more dish desirability!

pickled turnip with spider

Ingredients for pink pickled turnips

You’ll need 250g/9 oz fresh turnip for this. Peel and chop the flesh into cubes about 1cm in size.

You will also require a clove of garlic, 1 tablespoon of chopped beetroot, 200ml/7 fl oz white wine vinegar and 1 tablespoon of salt.

How to make pickled turnips

Heat the vinegar and salt gently till the salt dissolves then remove from heat and allow to cool.

Pack all ingredients into a wide mouthed jar (Kilners good for this) and leave in a cupboard for a week. It will start off pale and creamy coloured but within a day will start blushing and going pink. By the end of the week it will be a really pretty colour and nicely pickled!

It is now ready to eat so store in the fridge and just dive in there with a cocktail stick!

pink pickled turnips in jar

How long will these pickled turnips keep

They will keep in a sealed jar for about 6 months in a cool dark cupboard. Once opened store in fridge and use within a month.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

larder links

Looking for more fun and easy pickling ideas? Then check these out before you go;

Sweet and sour pickled blackberries

Spanish savoury pickled cherries

Pickled romanesco broccoli

Perfect pickled pumpkin

Traditional English pickled onions

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
pink pickled turnips in jar

Pink Pickled Middle Eastern Turnips

Karon Grieve
These fun and tasty pink pickled turnips go perfectly with sausages, pork and burgers too
No ratings yet
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Prep Time 10 mins
Total Time 10 mins
Course preserves
Cuisine Middle Eastern
Calories 119 kcal

Ingredients
 

  • 250 g turnip
  • 1 clove garlic
  • 1 tbsp beetroot chopped
  • 200 ml white wine vinegar
  • 1 tbsp salt
Metric – US Customary

Instructions
 

  • Peel and chop the turnip into chunks about 1cm square and peel the garlic
  • Heat the vinegar and salt till salt has dissolved then allow to cool
  • Toss all ingredients into a wide mouthed jar and pour over the vinegar.
  • Set aside in a cupboard for 1 week and watch it turn pink.
  • It is ready to eat after 1 week.
  • Store in cool cupboard. Once opened store in fridge and use within a month

Nutrition

Calories: 119kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 7172mgPotassium: 617mgFiber: 5gSugar: 11gVitamin A: 5IUVitamin C: 55mgCalcium: 99mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword turnip
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Homemade Pickles

« Turnip Jam (Swede) Perfect For Halloween
Classic Vin d’Orange (French Orange Liqueur) »

Comments

  1. Cathie D says

    October 30, 2013 at 5:20 pm

    well that looks like fun even though I would have never thought of pickling turnips. When I go and get my carving one later today I will have to get one for making pickles too! My hubby pulled the last of the beets from the garden last weekend so a way to use up those little stragglers

    Reply
    • Karon says

      October 30, 2013 at 6:24 pm

      Hope the turnipping is a success!
      Have a happy halloween tomorrow
      K x

      Reply
  2. narf7 says

    October 30, 2013 at 6:28 pm

    More turnip love for my daughter…she says “keep them coming please…” 😉

    Reply
    • Karon Grieve says

      October 30, 2013 at 6:30 pm

      Will do my best
      K x

      Reply

Trackbacks

  1. The Very Best Scottish Recipes For Burns Night Larder Love says:
    January 23, 2015 at 6:32 am

    […] Pink Pickled Turnips, may sound a bit off but are a tasty little treat if you like your puckering pickles. […]

    Reply

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