Pickled Turnips (Pink Shawarma Pickles)

Makes one 1-quart jar · Prep 15 min · Ready in about 5 to 7 days

Ingredients

• 1 lb (450 g) turnips, peeled and cut into thick sticks
• 1 small raw beet, peeled and sliced
• 3 garlic cloves, lightly smashed
• 1 1/2 cups water
• 1/2 cup white vinegar
• 1 1/2 tbsp kosher salt
• 1 tsp sugar (optional)
• 1 bay leaf (optional)

Instructions

1. Pack the turnip sticks into a clean 1-quart jar, tucking the beet slices and garlic in between.
2. Warm the water, vinegar, salt and sugar just until the salt dissolves. Let it cool to room temperature.
3. Pour the brine over the vegetables until they're fully covered. Add the bay leaf if using.
4. Seal the jar and refrigerate.
5. Wait about 5 to 7 days for the color and flavor to develop. They get pinker and tangier each day.

Tips

• Keep them submerged. Anything poking above the brine can soften or spoil.
• More beet, more pink. Add a second slice for a deeper color.
• These are fridge pickles. They're not canned for the shelf, so keep them cold.

Variations

• Spicy: add a dried chili or a few slices of jalapeño.
• Mixed: swap some turnip for carrot or cauliflower.

Storage

Keep the jar in the fridge and use clean tongs to take pickles out. They keep for about a month.

Serve it with

• Chicken shawarma wraps and plates
• Shawarma bowls for crunch and color
• Lamb shawarma to cut the richness
• More ideas: what to serve with shawarma