Turnip Pickles: A Taste of Lebanon in Every Bite

The scent of pickling spices always transports me back to my Teta’s (grandmother’s) kitchen. Jars lined the shelves, each filled with vibrant, colorful vegetables transformed into tangy delights. Among them, the fuchsia-hued turnip pickles, a staple in Lebanese cuisine, always stood out. Teta would always say, “A table without pickles is a sad table.” And she was right; these crunchy, tangy treasures add a burst of flavor and brightness to any meal. I learned to make these with her, and she taught me that it is important to always use high quality ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Total Time: 20 days (including fermentation)
• Yields: 2 jars
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 kg small turnips
• 1 small beetroot
• 2 tablespoons sugar
• 1⁄4 cup coarse salt
• 1 liter water

Equipment Needed

• Large pot
• Sterilized jars
• Knife or mandoline
• Cutting board

Instructions

1. Begin by thoroughly washing the turnips. Carefully peel away any dark spots or blemishes on their skin. Slice off both the top and base of each turnip.

2. Cut the turnips and the beetroot into slices. A mandoline slicer is helpful for achieving uniform thickness, but a sharp knife works just as well. Aim for slices that are about 1/8-inch thick.

3. In a large pot, bring the water to a rolling boil.

4. Once the water is boiling, add the sugar and salt.

5. Stir the mixture continuously until the sugar and salt are completely dissolved. This ensures a consistent brine that will properly pickle the turnips.

6. Remove the brine from the heat and allow it to cool completely. It’s crucial to let the brine cool before adding it to the turnips, as hot brine can soften the turnips and affect their crispness.

7. Arrange the turnip slices in layers within the sterilized jars. Sterilizing the jars is vital to prevent the growth of unwanted bacteria and ensure the pickles remain safe to eat.

8. Place the beetroot slices intermittently between the layers of turnips. The beetroot not only adds a beautiful color but also contributes a subtle sweetness to the pickles.

9. Carefully pour the cooled brine over the turnip and beetroot slices, ensuring that they are fully submerged. If necessary, use a clean weight (such as a small, sealed bag filled with water) to keep the vegetables submerged below the brine.

10. Close the jars tightly.

11. Leave the jars to ferment at room temperature for approximately 20 days before opening and enjoying. The fermentation process is what gives the pickles their characteristic tangy flavor and crunchy texture.

Expert Tips & Tricks

• Sterilizing Jars: To sterilize jars, wash them thoroughly with soap and hot water. Then, place them in a boiling water bath for 10 minutes. Alternatively, you can bake them in the oven at 250°F (120°C) for 20 minutes. Make sure the lids are also sterilized.
• Even Slices: Consistent slice thickness ensures even pickling. A mandoline helps greatly.
• Brine Strength: Adjust the salt and sugar slightly to your preference, but be mindful that too little salt can lead to spoilage, and too much sugar can make the pickles overly sweet.
• Burping Jars: During fermentation, gases can build up inside the jars. “Burp” the jars every few days by briefly opening them to release the pressure. This helps prevent explosions.
• Crispness: To maintain maximum crispness, avoid over-packing the jars. Leave a little headspace to allow for proper fermentation.

Serving & Storage Suggestions

These Lebanese-style turnip pickles are traditionally served as part of a meze platter, alongside other dips, salads, and appetizers. They’re fantastic with falafel, shawarma, or grilled meats. They also add a delightful crunch to sandwiches and wraps.

Once opened, store the pickles in the refrigerator to maintain their crispness and prevent further fermentation. They will keep well for several weeks when stored properly. Unopened jars can be stored at room temperature in a cool, dark place for up to a year. However, once opened, refrigeration is essential.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	95 kcal	5%
Total Fat	0.1g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	3627mg	151%
Total Carbohydrate	22.4g	8%
Dietary Fiber	4.8g	19%
Sugars	16.8g	–
Protein	2.4g	5%

Variations & Substitutions

• Spice It Up: Add a pinch of red pepper flakes or a few slices of fresh chili to the brine for a spicy kick.
• Herbs & Aromatics: Experiment with adding fresh herbs like mint or dill to the jars for a different flavor profile. You can also add a few cloves of garlic for extra pungency.
• Other Vegetables: While turnip is the star of the show, you can also add other vegetables like carrots, cucumbers, or cauliflower to the mix.
• Vinegar Addition: A splash of white vinegar can boost the acidity and tartness if you prefer a more pronounced pickled flavor.

FAQs (Frequently Asked Questions)

Q: Why does the brine need to cool before adding it to the turnips?
A: Adding hot brine can soften the turnips, resulting in a less crunchy pickle. Cooling the brine helps maintain their crisp texture.

Q: How do I know if the pickles have fermented properly?
A: The brine will become slightly cloudy, and you’ll notice a tangy aroma. The turnips will also soften slightly but should still have a good bite.

Q: Can I use iodized salt instead of coarse salt?
A: It’s best to use coarse salt or pickling salt, as iodized salt can sometimes affect the color and flavor of the pickles.

Q: What if mold grows on top of the brine during fermentation?
A: If you see mold, discard the entire batch. Mold indicates that unwanted bacteria have contaminated the pickles, making them unsafe to eat.

Q: How long will the pickles last once they’re opened?
A: Once opened, store the pickles in the refrigerator, where they will remain fresh for several weeks.

Final Thoughts

Making these Lebanese-style turnip pickles is a rewarding experience. It is a testament to how simple ingredients, transformed with time and care, can create something truly special. So, gather your ingredients, channel your inner Teta, and embark on this pickling adventure. You will be rewarded with a taste of Lebanon that is sure to brighten your table and delight your taste buds. Don’t hesitate to experiment with variations and make them your own. And, of course, don’t forget to share them with friends and family – pickles are always best enjoyed together!