Pickled Turnip

DifficultyBeginnerPrep Time45 minsCook Time10 mins

Apple Cider Vinegar Mix:

2 tbsp Apple Cider Vinegar

1 tsp Salt

1 tsp Sugar

Pickling Mix:

240 ml Water

240 ml Vinegar

22 g Kosher Salt

Optional:

Coriander Seeds

Peppercorn Seeds

Sliced Garlic

About the Recipe:

Everything pickled including Kabees el lift, the famous middle eastern pickled turnips. So easy, so transformative. Once you learn how to pickle, there is no going back. Make your own, don't buy !! leave space for all the meat that is coming afterward, but I can never stop. It’s simply gorgeous and tasty. And I love it!!!

Here’s How It’s Done:

Sterilize jars
- Wash with warm soapy water, rinse well.
- Oven-dry glass at 140 °C / 285 °F for 20 min; air-dry lids/rings (no oven for rubber).
- Work clean—pickling is easy, but cleanliness prevents off-flavors.
Quick-pickled red chiles (raw ACV brine)
- Slice red chilies thin; keep the seeds for looks/heat. Pack the jar tightly.
- Stir until dissolved: for every 2 Tbsp apple cider vinegar add 1 tsp salt + 1 tsp sugar (scale up to cover).
- Pour to fully cover. No cooking needed.
- Refrigerate; taste after 1 hour. Great on pizza, sandwiches, eggs.
Universal hot brine (for turnips, onions, cucumbers…)
- Bring to a boil: 240 ml water + 240 ml vinegar (1:1) + 22 g kosher/sea salt.
- Pour boiling hot over packed vegetables to the rim, close, flip once, then cool to room temp before chilling.
Pink turnip pickles (kabees/lift)
- Cut turnips + a piece of beet into equal sticks (beet colors the jar).
- Pack tightly with beet pieces distributed evenly.
- Fill with the hot 1:1 brine, close, flip, cool.
- Refrigerate 7 days before using. Perfect for falafel and veg wraps.
Red onion pickles with coriander
- Thinly slice red onions. Lightly toast 2 tsp coriander seeds (more aroma).
- Add seeds to jar, then onions. Pour boiling brine to cover.
- Cool, then chill 1 week. Result: crunch, mellow heat, vivid purple.
Garlic–peppercorn cucumbers
- Cut small cucumbers into spears; slice 2 garlic cloves; toast 2 tsp peppercorns (pink/black).
- Jar order: peppercorns → garlic → cukes. Fill with hot brine.
- Chill 1 week. Classic crisp and fragrant pickle.
Store & serve
- Refrigerate all jars; keep contents fully submerged.
- Best texture/flavor from day 3–7; quick chiles are tasty in 1–24 h.
- Use on sandwiches, salads, bowls, grilled meats, tagines for acid balance.

Notes & Swaps

Vinegar: 5% acidity only. ACV for fruitier notes; white wine or distilled for neutral.
Salt: Use kosher/sea (non-iodized). If using table salt, reduce slightly (finer grain).
Crunch insurance: Add a pinch of calcium chloride (Pickle Crisp) or a few slices of raw onion for firmer texture.
Spice ideas: Bay, mustard seed, chili flakes, dill, allspice—go light; you can always add more next batch.
Safety: These are refrigerator pickles (not canned). If you see mold or smell is off, discard.
Sweetness: Balance to taste—raw ACV brine loves a touch of sugar; the hot 1:1 brine can be used unsweetened or with 1–2 Tbsp sugar per cup each water/vinegar.

Pickled Turnip

Here’s How It’s Done:

Notes & Swaps

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