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


  1. In a medium size pot, add water, salt and bay leaves and heat on medium and stir until salt is dissolved.
  2. Let cool completely, and add the vinegar.
  3. 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.
  4. 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.