This pickling solution for Lebanese/Syrian pickles, which are less tart than either Iranian or Turkish, can be used with the vegetable of your choice, from cabbage to cucumber to green tomatoes. Pickled turnips are probably the most famous of Lebanese/Syrian pickles, mainly for their beautiful pink color imparted by the added beet. Sadly these days most people, especially those commercial pickle makers, use artificial coloring for a psychedelic rather than vibrant pink. At home though, they are still colored naturally with beet. Be mindful to store the jars in a dark spot, as light will cause the color to fade. The taste will not be affected much, but the presentation will no longer be attractive.
MAKES ONE 1-QUART (1-LITER) JAR
INGREDIENTS:
- ⅔ cup (160 ml) grape vinegar
- 2 tablespoons sea salt
- 1 teaspoon sugar
- 1 pound 2 ounces (500 g) small turnips
- 1 small beet, washed, unpeeled, and quartered
- 1 fresh chili (optional)
INSTRUCTIONS:
- Put the vinegar, salt, and sugar in a spouted pitcher or large measuring cup. Add 1¼ cups (310 ml) water and mix until both salt and sugar are completely dissolved.
- Wash and dry the turnips, then trim the stem and root ends and pull out any thin roots on the skin.
- If the turnips are very small, make one deep incision down the middle from the root end stopping about ¼ inch (6 mm) short of the stem end. If they are small to medium, cut into them every ½ inch (1 cm) from the root end to have thin slices, making sure you do not cut through to the other side.
- Pack them into a sterilized 1-quart (1-liter) canning jar, interspersing the beet pieces, which will turn the white turnip a lovely pink color. Add the chili (if using). Pour the pickling solution over the turnips to cover them. Close the jar and store in a cool, dark place. They will be ready to consume within 2 to 3 weeks.
