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Lebanese Pickled Turnips and Beets

Crisp, slightly sour and subtly spicy that is sure to brighten up snack time!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine Lebanese
Servings 8
Calories 57 kcal

Equipment

  • 1 mason jar

Ingredients
  

  • 2 C hot water
  • 1½ C white vinegar
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • ½ tbsp black peppercorns, optional
  • 1 lb turnips, cut in ½ inch batons, halfmoons, etc
  • 1 lb beets, cut in ½ inch batons, halfmoons, etc

Instructions
 

  • Make the brine. In a large measuring cup or a bowl, combine the distilled water, kosher salt and sugar. Stir until the salt and sugar has fully dissolved, then stir in the vinegar.
  • In a large mason jar with a lid, arrange the turnips and beets. Add the garlic cloves, bay leaves, and peppercorns.
  • Pour the brine into the jar, making sure the liquid covers the turnips all the way to the top.
  • Cover the jar tightly and refrigerate for 5 days before using.

Nutrition

Calories: 57kcalCarbohydrates: 11gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 958mgPotassium: 304mgFiber: 3gSugar: 8gVitamin A: 24IUVitamin C: 15mgCalcium: 35mgIron: 1mg
Keyword Easy
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