Middle Eastern PICKLED TURNIPS with Beet Recipe from Chef Victoria Love

Watch Chef Victoria Love demonstrate how to make Middle Eastern Pickled Turnips with 1 beet to give it the beautiful vibrant pink color.

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Chef Victoria Love
Pickled Turnips

3 Tablespoons Kosher Salt
1 Tablespoon Sugar
4 Bay Leaves
3 Cups Water
1 Cup White Vinegar
2 Pounds Turnips
1 Beet
3 Cloves of Garlic

1.Peel the turnips and beets, on a cutting board with a non-slip mat using a chef’s knife, slice the turnips and beets into matchsticks.

2. Place a clove of garlic at the bottom of each jar or container along with a bay leaf, combine beet, and turnips in a 1-quart heatproof jar or container.

3. Bring vinegar, salt, sugar, and water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.

4. Pour pickling liquid over turnip mixture and let cool. Cover and chill for at least 1 week in the refrigerator before using.

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