Pink Pickled Turnips —Inspired by the middle east, these pink pickled turnips are effortless to prepare and the perfect addition to a gyro, souvlaki, and/or shawarma.
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This is a sponsored post written by me on behalf of Bernardin®. All opinions are 100% mine.
Friends, I have a confession to make…Although I’m no stranger to pickling, I’ve always been more of a “quick pickle” than a full-on canning one. In my mind, canning required way too many steps. Well, with the help of my friends over at Bernardin® and their Full Canning Set, boy did they ever prove me wrong- I officially consider myself a pro! **dusts shoulders off**
Their set (which can be found at Canadian Tire) includes everything you need to jumpstart on your pickling and canning recipes! Their site is loaded with great tips, recipes and everything you’d need to know to get you started on your yummy adventure in the kitchen. Let’s be honest here, there’s nothing more satisfying than biting into a crunchy vinegary pickle that you made all by yourself…okay, with the help of our local farmers of course. Unless you’re a gardening wizard and grow your own veggies. Yeah, definitely no wizards in my house.
It’s all thanks to beets, how these pickled turnips get their fun pink-coloured hue. I solemnly swear there were no turnips harmed with food colouring during this process!
After a week or two (if you can wait that long) the colour gets deeper and richer. Along with a simple brine made up of vinegar, sea salt, and bay leaves, and with a generous amount of garlic, they are the PERFECT addition to many Middle Eastern and Mediterranean dishes. Vinegary, crunchy and oh so pink! Definitely, the only way to get this girl excited about turnips.Print
Pink Pickled Turnips: Vegetarian Souvlaki
It’s time to turnip the beet and get to pickling! Inspired by the middle east, these pink pickled turnips are effortless to prepare and the perfect addition to a gyro, souvlaki, and shawarma.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- 3 cups water
- 1/3 cup sea salt or coarse kosher salt
- 2 bay leaves
- 1 cup vinegar
- 2 lbs turnips, peeled and cut into 1/2 inch sticks
- 1 beet, peeled and sliced
- 3 cloves garlic, peeled and sliced
- In a medium size pot, add water, salt and bay leaves and heat on medium and stir until salt is dissolved.
- Let cool completely, and add the vinegar.
- In a large jar or 6 small jars, add the turnips, beets, and garlic. Pour brine into the jars leaving until covered, and tightly seal the jars.
- Let sit for 5 days and place in fridge a few hours before ready to eat.
If you are canning the turnips for long term storage, add the brine to the sterilized jars while still hot. Covering the turnips completely and leaving 1/2 inch space from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes then remove the jars and let them sit undisturbed for 24 hours before moving them.
For best flavor, use them within 6 months, although they will last up to a year in the cupboard.
Now you’ve found yourself with loads of pickled turnips and you’re not sure what to make with them, I have the perfect recipe for you!
Simply warm up some pitas and layer tzatziki, lettuce, cucumber, pickled turnips, red onions, crumbled feta, and a little salt and pepper. And voila! Dinner is ready. 🙂
Have you made your own pickles before and canned them? Would love to see your creations!
If you make this, let us see! Tag your photo with #KMyummyeats on Instagram.