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+ servings

Kuwait Pickled Turnips

Course Side Dish
Cuisine Kuwait
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 pint
Author International Cuisine


  • 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.