afoona
Pink Pickled Turnips
Salads

Pink Pickled Turnips

Pink pickled turnips, Lebanese style — a traditional pickle for pitas, shawarma and falafel

⏱ 45 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Peel the turnips and beet and cut into thick slices.
    PeelerKnifeCutting board
  2. 2
    In a bowl, mix the water, vinegar, salt and sugar until the salt and sugar dissolve.
    Bowl
  3. 3
    Arrange the turnips and beet in a clean jar with the garlic.
    Jar
  4. 4
    Pour the brine over until it covers the turnips and beet.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  5. 5
    Seal and leave at room temperature 24–48 hours, then refrigerate for at least 3–4 days.
    Refrigerator
65calories
2 gprotein
11 gcarbs
0 gfat
● protein 15%● carbs 82%● fat 3%

Per serving (320 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (6)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vinegar-Pickled Vegetables

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