Pickled Turnips

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Persian Pickled Turnips

Gil Marks
Also known as Turshi Left is a tangy, hot condiment served with middle eastern dishes.
Print Recipe
Prep Time 15 minutes
pickle 10 days
Total Time 10 days 15 minutes
Course condiment
Cuisine Persian
Servings 8 servings

Equipment

  • 1 2 qt. pickling jar

Ingredients
  

Turnips

  • 2 lbs. (About 6 small) white turnips - peeled, slices or julienned
  • 1 med beet - peeled and sliced
  • 5-6 cloves garlic - thinly sliced
  • 1 small hot red chili - whole or minced or ¼ teaspoon red pepper flakes
  • 2 tablespoon celery leaves - optional

Brine

  • 2½ cups water
  • 1¼ cup white wine vinegar or cider vinegar
  • 3 tablespoon kosher salt
  • ½ teaspoon olive oil

Instructions
 

For the Turnips

  • Combine the turnips, beets, garlic, and, if using, chili. Place in a sterilized 2-quart jar.

For the Brine

  • Bring the water, vinegar, and salt in a medium saucepan to a boil and stir until dissolved. Pour over the turnips to cover. If desired, drizzle the oil over top to seal. Let cool, then tightly cover.
  • Place in a cool place for at least 10 days. Store in the refrigerator for up to 1 month. Serve chilled or at room temperature.

Notes

Variation: 
Middle Eastern Pickled Cauliflower (Turshi de Culupidia): Substitute 1 large head (about 2 pounds) cauliflower cut into florets for the turnips.
Middle Eastern Pickled Mixed Vegetables (Turshi Khodar): Reduce the turnips to ½ pound and add ¾ pound sliced carrots, ½ pound cauliflower cut into florets, ½ pound sliced koosa (Middle Eastern squash) or zucchini, 1 or 2 seeded and sliced green or red bell peppers, 2 to 3 sliced stalks celery, and 1 cup (about 4 ounces) shredded cabbage or 5 to 6 small kirby cucumbers.
Keyword turnips, vinegar
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