Turnip pickles Lebanese style

Total Time
Prep 20 mins
Cook 15 mins

In response to a request. These are great with a Falafel and a beer!


  1. Wash turnips well, peel dark spots, slice off top and base.
  2. Cut turnips and beetroot into slices.
  3. Bring water to a boil then add sugar and salt.
  4. Stir till they dissolve.
  5. Cool.
  6. Place turnip as layers in sterilized jars.
  7. Place beetroot between turnip layers.
  8. Add water over till it covers them.
  9. Close jars well, leave for 20 days before use.


Most Helpful

This is great recipe and my family loves it. Personally I do it with white vinegar, water, salt, little bit of sugar and I add couple of garlic cloves at the bottom of the jar (I don't boil it). I leave the jar flipped upside down for 2-3 days and then keep in the fridge. Bon Appetite!

Chef Barracuda August 23, 2006

I can't believe I found a recipe for these! I had these once in a restaurant, and couldn't stay away from them! I used rutabaga to make these, and it came out great. Bitter, sweet, salty, and crunchy, all at once! Thanks for posting this, Nathalie!!

Sudie December 08, 2003

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