Pink pickled turnips

Pink pickled turnips are a favourite ingredient in falafel wraps and mezze in the Middle East.

Pink pickled turnips - done!!

Pink pickled turnips – done!!

The science of making them is amazing – osmosis transfer of the colour from the beetroot to the white turnips.


500g small white turnips

1 small red beetroot 25g

25g salt

300ml white distilled vinegar

300ml water

1 teaspoon sugar

1 red chilli


  1. Peel the turnips and the beetroot to remove outside skin.
  2. Cut into 1 cm chip sized shapes. Put in a bowl and sprinkle over 1 tablespoon of salt. Leave for 15 minutes so that the turnips soften.
  3. Heat the vinegar, water and sugar in a saucepan
  4. Wash the turnip chips by placing in a sieve and running cold water through them. Dry with paper towel
  5. Place turnip chips into a glass jar and cover with the slices of beetroot.
  6. Pour over the vinegar mixture – you can add chilli for flavour.
  7. Cover and store for a week to allow the turnips have turned pink. Leave for longer and they will turn pinker. They can be stored for up to 6 weeks in the refrigerator.
  8. The pickled turnip strips can be used as dips for hummus or rolled up with falafel in pitta bread with some tahini dip. I like to remove the beetroot strips as they lose their colour in the pickling.

Pink pickled turnipspickled turnipsturnip3Pink turnips after week

Pink pickled turnips - done!!

Pink pickled turnips – done!!






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