This pickled turnip gets its signature bright pink color from a slice of beet dropped into the brine, a Levantine pantry staple traditionally served alongside falafel and shawarma. It’s just turnip, vinegar, salt, and beet — no cooking required, just time.

The Beet Behind the Pink Color

The beet doesn’t add much flavor on its own, but it turns the whole jar a vivid magenta as the turnips sit in the brine over a few days. I always keep a jar going alongside my falafel — the tang cuts through the richness perfectly.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.