Pickled Turnip in Salt

Pickled turnips in salt and vinegar with the addition of red beets that give it an amazing red color - sour turnips from traditional Iraqi cuisine

  • OtherType
  • EasyDifficulty
  • 10 minPrep. Time
  • 10Serving/Unit


Turnip, 1 kg
Beet, 2 units
fresh and red
Water, 1½ L
Salt, 2 heaping tablespoons
5% vinegar, 1 tablespoon


1. Gently scrape the turnips (do not peel because the peel retains the turnip during pickling).
2. Peel the beets. Cut the turnips and beets into strips of the desired size and place in a glass jar alternately (while the top layer contains beets only).
3. Fill with salt water as much as necessary to fill the jar (ratio of 1 teaspoon of salt to 1 cup of water). Add the vinegar, close the jar and wait a week.
4. The ripening time depends on the weather. After it is ready keep in the fridge (that is only if you don’t finish it all at once).
5. Bon appetite (:

Total time: ±1 week

Equipment: glass jar.

Nutritional Values Serving/Unit 100 Grams
Calories 33 cal 12 cal
Proteins 1 g 0 g
Carbohydrates 8 g 3 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.
Amona Boaron Recipe by Amona Boaron
Pickled Turnip in Salt
Red Iraqi turnip
Pickled Turnip in Salt