Middle Eastern Style Pickled Radish Recipes

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

MIDDLE EASTERN STYLE PICKLED RADISH

Middle Eastern Style Pickled Radish image

A very simple quick pickled radish that makes a great condiment for sandwiches.

Provided by Amanda

Categories International Food

Time 6h10m

Number Of Ingredients 7

Ingredients

1 bunch (appx 10-12) of radishes
1 cup - 250 ml white vinegar
1/4 cup - 25 g onion, sliced
2 tablespoons brown cane sugar
3 dried bay leaves
4 whole peeled garlic
1 375 ml jar

Steps:

Wash radishes, cut the green out (you can make a salad with them) them cut radishes in thin rings using a knife or a mandolin. You want them to be as uniform in size as possible. Pour white vinegar with sugar in a bowl. Mix until sugar dissolve. In a clean jar, add radish, garlic and bay leaves. Close the jar and give it a good shake to make sure everything is incorporated. Store in the refrigerator until ready to use. Radishes are ready to use after 6 hours.

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