Arabic Pickled Turnips Recipe

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Servings: 1


Cost per recipe $2.55 view details


  1. Boil beet in water till tender; peel, cold, quarter and set aside:
  2. Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them. They will have a silky texture. Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:
  3. 1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves
  4. Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt
  5. Fill jar with vinegar mix, seal and store in hot place 10 days.
  6. Makes 1 pint.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 591g
Calories 143  
Calories from Fat 4 3%
Total Fat 0.46g 1%
Saturated Fat 0.07g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7223mg 301%
Potassium 907mg 26%
Total Carbs 27.51g 7%
Dietary Fiber 7.1g 24%
Sugars 15.86g 11%
Protein 4.18g 7%
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