Chapter 6 · Global Pickling Traditions

Middle Eastern Turshi (Pink Pickled Turnips)

Punchy Middle Eastern turnip pickles, turned vividly pink by a single small beetroot tucked into the jar.

Method
Fridge pickle
Ready in
5-7 days
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • g turnips, peeled and cut into batons
  • small beetroot, peeled and sliced (for colour)
  • ml water
  • ml white vinegar
  • tbsp pickling salt
  • cloves garlic, peeled
  • bay leaf

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Pack the jars

    Pack the turnip batons and beetroot tightly into the jars with the garlic and bay leaf.

  3. Make the brine

    Combine the water, vinegar, and salt in a pot. Boil, stirring until the salt dissolves, then cool slightly.

  4. Add the brine

    Pour over the turnips, ensuring full submersion.

  5. Seal and store

    Seal and store at room temperature for 5-7 days, until vividly pink, then refrigerate.

Good to know

  • Serving suggestion: the classic accompaniment to falafel, shawarma, and hummus.
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