Kuwait pickled turnips are a loved side dish in all of the Arabic region. They likely originated from Lebanon, however, they are a staple in Kuwait. They are salty and delicious bites of turnip, that have a lovely pink hue from the beets that they are pickled with. (perfect for Breast Cancer Awareness month) These should pickle at room temperature for at least one week, for the best flavor, so plan accordingly.
Kuwait Pickled Turnips
- 3 cups water
- 1/3 cup coarse white salt such as kosher salt or sea salt
- 1 bay leaf
- 1 cup white vinegar distilled
- 2- pounds turnips peeled
- 1 small beet or a few slices from a regular-size beet, peeled
- 2 cloves garlic peeled and thinly sliced
- In a saucepan, heat one cup of the water. Add the salt and bay leaf, stirring until the salt is dissolved.
- Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
- Cut the turnips and the beet into sticks, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.
- Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.
- Storage: The pickles will keep for several weeks in the refrigerator.