Armenian Pickled Turnips

Make these pickles at least three days before using. The beets are used mostly to give the turnips that bright red color and can be removed on serving.

5 from 2 votes

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Course: Condiment, Meze, Side Dish

Cuisine: Armenia, Mediterranean, Middle Eastern

Prep Time: 10

Cook Time: 5

Pickling: 5

Total Time: 5 15

Servings:

Author: My Hungry Traveler

Equipment

Large sealed canning jar(s)
medium pot

Ingredients

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

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Instructions

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.

Notes

Pickled turnips can be refrigerated for around a month before they start softening.

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