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.
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.