Turnip Pickles
If you’ve eaten shawarma, you’re likely familiar with the bright purple pickles that are added to your meal. Pickled turnip makes a great addition to a savory sandwich and adds a sour and slightly spicy accent to your meal. It’s an exceptional match for the savory flavor of beans (including hummus) and is absolutely easy to make!
The bright color traditionally comes from the addition of beets (or beet juice) to the ferment. Like many mass-produced products you’ll find that many modern versions are artificially dyed to obtain the color. Since these are so easy to make (and a great way to learn how to ferment), why not skip the pre-made stuff and make your own?
Here’s a vibrant, probiotic-rich recipe for Fermented Turnip Pickles—the iconic pink pickles often tucked into shawarma wraps, falafel plates, and mezze spreads across the Levant 🌸🥙. Unlike vinegar-based versions, this method uses lacto-fermentation, allowing wild microbes to transform turnips and beets into tangy, crunchy magic.
Adapted from Fermenting for Foodies and Revolution Fermentation.
🌸 Fermented Turnip Pickles (Shawarma Style)
🧾 Ingredients (Makes 1 quart)
- 2 cups turnips, sliced into matchsticks or semi-circles
- 1 small beet, peeled and sliced (for color)
- 1 clove garlic, peeled
- 2 bay leaves
- 2 cups filtered water (chlorine-free)
- 1½ tsp sea salt (non-iodized)
🔬 Instructions
- Make the Brine
Dissolve salt in filtered water. Stir until fully dissolved.
- Prep the Vegetables
Slice turnips and beet. Leave skins on if young and tender—this helps kickstart fermentation. Pack into a clean quart jar with garlic and bay leaves.
- Add Brine & Submerge
Pour brine over vegetables until fully covered. Use a fermentation weight or grape leaf to keep submerged. Leave 1 inch headspace.
- Ferment
Cover loosely with a lid or cloth. Ferment at room temperature (65–75°F) for 3–7 days. Brine will turn cloudy and pink—this is normal.
- Taste & Store
Once tangy and crisp, transfer to the fridge. Flavor deepens over time. Keeps for 1–2 months refrigerated.
🧠 Tips & Pairings
- For spice: Add a chili or cracked peppercorns
- For herbal depth: Try thyme, wild fennel fronds, or coriander seed
- Serve with: Shawarma, falafel, hummus, grain bowls, or fermented nut cheeses