You wouldn’t know it judging from most Middle eastern eateries in the US, but bright pink pickled turnips (in many places called “torshi left,” or just “left,” which simply means turnip) is a necessary component for many meals all over the Middle East. No, there’s not some crazy pink variety of turnips. The color comes from adding some sliced beet, which then released its color into the jar and becomes cleverly impossible to distinguish from the turnip (the flavor and crunch will be a little different).
On their own they’re good but packed in a falafel or schwarma sandwich, or paired with some spiced grilled meats, they add an acidity and crunch that will make you never want to miss out on this easy pickle again.
These are normally sold commercially as vinegar pickles. The jarred varieties from stores are not as crunchy as from fresh produce (especially anything you grow yourself), and they have lots of unhealthy or unnecessary additives like food coloring and sodium benzoate. If you make your own, I think you will find it is a far superior product. And it’s very easy to do!
This recipe is for fridge pickles, so you can just pop them in the fridge after making them. (Alternately, you can can them following standard prcedures) They’re safe to eat at any time but it is recommended to allow at least a week in the fridge for them to develop color and flavor. Two weeks will be even better.
I also have a recipe for a fermented version, meaning it sours in a salt brine without the need for vinegar, through the natural process of lactic acid fermentation. Fermented pickles are sour but have a somewhat milder yet more complex flavor than vinegar pickles. Fermented pickles are also probiotic. On the other hand, if you had these out somewhere and want to recreate them, a vinegar version will likely be closer to what you had.
Equipment:
- Quart jar (a plastic lid like this is recommended for easy burping)
- Large mixing bowl
- Small or medium saucepan & wooden spoon
- Measuring cups & spoons
Ingredients:
- 1 large turnip (1 pound or bigger), cut into 1.5″ batons
- 5-6 slices of beet, cut into batons (about 30-40g), more for a dark pink
- 1.25 cups filtered or distilled water
- 1 cup white vinegar
- 1 TBSP kosher or pickling salt (22g)
- 1-2 TBSP white vinegar (optional)
- 2 bay leaves
- 2 cloves garlic, quartered
- Optional hard spices: not required but can be added to increase flavor, such as 1 tsp black peppercorns, 1 tsp mustard seeds, 1 tsp coriander seeds; lightly toast in pan and coarsely crush with mortar & pestle
Directions:
1.) Cut the turnip into batons. Place in mixing bowl and coat with the salt (massage it evenly throughout all the turnip pieces). Cover in plastic wrap and refrigerate for a few hours.
2.) After the allotted time, discard all the extracted liquid and rinse the turnips well. Allow to drain in a colander for at least 15 minutes. As they drain, cut up the beet into batons.
3.) Add the bay leaves, garlic, as well as any additional spices to the jar. Then add the turnip and beet batons. Due to the salt the turnips previously rested in, they will be more pliable and can be fitted into the jar. Even if it is a tight fit, they should eventually be able to be pressed down to all fit inside the jar.
4.) In a small saucepan, combine the water and vinegar. Bring just to a boil. Remove from heat and pour the liquid into the jar until 1/4″ from the top. There will likely be excess brine. Close the lid tightly. Allow the jar to cool and then refrigerate. Allow at least a week for the flavor and color to develop. You can shake the contents periodically.
Notes:
If the flavor is a bit harsh, the garlic will mellow out with more time aging in the fridge.
Serve with some falafel, schwarma, or other Middle Eastern meals, or on a pickle plate.
