Pickled Turnip (Iraqi Mehalala)

Turnip in vinegar and salt in a wonderful red-purple color that it gets from a combination of beets – The best Iraqi pickles

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 14Serving/Unit


Turnip, 7 medium units
Beet, 1 unit
Salt, 2 flat tablespoons
Canned natural vinegar 5%, 10 tablespoons
Hot green pepper, 1 medium unit
Lemon salt, 2 flat teaspoons


1. Peel the beets and turnips, cut into thin slices and put in a jar.
2. Chop the hot pepper and add to the jar.
3. Add the salt, vinegar and lemon salt, fill the jar with water and set aside for about 3 days.
4. After 3 days put in the fridge. Enjoy very tasty pickled turnip!
5. Bon appetite (:

Total time: 3-4 days

The beets only give the color but are definitely eaten as well.

Nutritional Values Serving/Unit 100 Grams
Calories 39 cal 28 cal
Proteins 1 g 1 g
Carbohydrates 9 g 6 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Pickled Turnip (Iraqi Mehalala)
Sour turnip with beet