These crunchy pink pickles are the main pickle of the Middle East. They can accompany pretty much anything looking for an acidic crunch. They are especially good with falafel, kebabs, grilled and roast chicken, or served with other small plates as part of a meze spread. Beets are added to pickling turnips to give them their red coloring.
Armenian Pickled Turnips
- Large sealed canning jar(s)
- medium pot
- 3 cups Water
- 2 lb Turnips, peeled and cut into 2-in long x ½ wide strips
- 1 small Beet, peeled and cut into 1-inch chunks
- ⅓ cup Sea or kosher salt
- 2 tbsp Sugar
- 2 Bay leaves
- 1 cup White vinegar
- 3 cloves Garlic, peeled and roughly chopped
- Bring medium pot with water, salt, sugar, and bay leaves to a boil. Stir until salt and sugar is dissolved. Remove from heat and cover for 5 minutes. Let cool completely then add vinegar. Stuff turnips and beets equally into a jar or container with tight fitting lid. Mix in garlic. Pour vinegar liquid into jars and put on counter for 5 days to properly pickle.After 5 days, put them in the refrigerator.
- Pickled turnips can be refrigerated for around a month before they start softening.