Pink pickled turnips are a staple condiment in the Middle East, often served with appetizer platters or alongside dishes such as hummus, flatbread, falafel, and kebabs. The secret to a pretty pink hue is the red beet which turns the white turnips into varying shades of pink.
- 1 pound turnips, scrubbed with clean vegetable brush under running water, cut into ¼-inch thick sticks
- 1 medium beet, scrubbed with clean vegetable brush under running water, cut into ¼-inch thick sticks
- 1 cup apple cider vinegar
- 1 cup water
- ⅓ cup honey
- 1 teaspoon salt
- Wash hands with soap and water.
- Place turnips and beets in clean canning jars or a glass container with a tight-fitting lid.
- In a medium saucepan, combine apple cider vinegar, water, honey, and salt. Bring to a boil. Carefully pour the liquid into the jars, making sure to completely cover the turnips and beets.
- Close the jar tightly and let sit at room temperature to cool, for about one hour, before transferring to the refrigerator.
- Refrigerate overnight before serving.
- Serve with your favorite vegetable platter, on a salad, or on a sandwich.
- Store leftovers in the refrigerator for up to four weeks.
- Serving Size (1/3 cup):
- Calories 35
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 210mg
- Total Carbohydrates 10g
- Fiber 1g
- Total Sugars 9g, includes 8g Added Sugars
- Protein 0g
- Vitamin D 0%
- Calcium 0%
- Iron 0%
- Potassium 2%
This recipe was created in collaboration with Community Crops and Yazidi Project.