Condiments/ KETO Friendly/ Sides/ Veggies

Middle Eastern Pickled Turnips…yum!

Pickled Turnips are vinegary, crunchy and have a touch of heat. We’re crazy for them whenever we have Zankou Chicken and miss them when the leftovers are gone. So, I decided to try and make my own. Very simple! A perfect side to your favorite sandwich, gyro, roast chicken or kebab…or just a munchie all by itself!

Adapted from:

Middle Eastern Pickled Turnips

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By leslie Serves: 3-4 Cups / 16 Servings
Prep Time: 15 minutes Cooking Time: 3-5 minutes

These gorgeous pickled turnips are great with just about anything OR just munch them as a snack. This is just about the easiest recipe there is!


  • 3 cups water
  • 1/3 cup Kosher salt
  • 2 bay leaves
  • 1 cup white vinegar
  • 2 pounds turnips, peeled and cut into 1/2 inch thick strips
  • 1 small beet, cut into 1/2 inch thick strips
  • 1/2 jalapeno, seeded (optional)
  • 2 cloves garlic, roughly chopped



In a medium sized pot, add water, Kosher salt and bay leaves. On medium heat, stir until salt is dissolved, 3-5 minutes.


Let this cool completely and then add vinegar.


In a large container with a tight fitting lid, add your turnips and beets.


Add the garlic - Note: Garlic is not for eating...only for seasoning.


Shake or stir contents once a day.


Let sit for 5 days.


The pickled turnips taste best refrigerated. They usually last a month in the refrigerator.


  • 21 Calories
  • 4g Carbohydrates
  • 1g Fiber
  • 2402mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

You Might Also Like

No Comments

Leave a Reply