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Fermented Turnip Pickles – For Falafel and Shawarma

Delicious fermented turnip pickles

Have you ever had a shawarma or falafel plate with those delicious purple pickles? They are actually fermented turnip pickles. Making homemade lacto fermented pickled turnips is so quick and easy.

They are a perfect condiment for adding a bit of pizzazz to all sorts of dishes:

  • Falafels
  • Shawarma
  • Gyros
  • Tacos
  • salad

Fermented turnip pickles for falafel and shawarma

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Fermented Turnip Pickles

Fermented turnip pickles for falafel and shawarma

★★★★★

5 from 1 reviews

Looking for a classic fermented turnip pickle that is perfect for shawarma or falafels? This quick and simple recipe is delicious and probiotic! The bright pink colour comes from the addition of beets.

  • Author: Emillie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 quart jar 1x
  • Category: Pickles
  • Method: Fermented
  • Cuisine: Middle Eastern

Ingredients

Scale
  • 2 cups of turnips (about 5 small or 3 large)
  • 1 small beet
  • 1 clove of garlic
  • 2 bay leaves
  • 1 tsp salt (non-iodized)
  • 1/4 cup starter (see notes)
  • 2 cups filtered water, to cover (chlorine free)

Instructions

  1. Peel the turnips and beet and cut into thin, bite-sized sticks. If you are using fresh, young turnips and beets, then they don’t need to be peeled.
  2. Pack the vegetables, garlic and bay into a sterilized quart jar.
  3. Dissolve the salt in 1/2 cup of water, pour over the vegetables with the starter. Add more water to make sure the vegetables are covered.
  4. Use a weight to keep the vegetables submerged, top with a lid, and allow to ferment somewhere cool for 1 week.
  5. Store in the fridge and consume within 1 month.

Notes

  • If you are using fresh, organic vegetables then you don’t need a starter. Otherwise, use kefir whey, sauerkraut juice or a purchased vegetable starter (affiliate link) to kick start this ferment.
  • In the spring you can find fresh, little salad turnips, which don’t need to be peeled. However, storage turnips have a thick skin that needs to be removed.
  • Turnips really like to float, so use a well-fitted weight to keep them below the brine, even if you are using a fido jar (affiliate link.)

Keywords: pink, turnip pickles, gyro, shawarma, falafel, Turkish, Greek, Lebanese, spring, summer, fall, probiotic

Filed Under: Condiments, VegetablesTagged With: Beets, Lebanese, Middle Eastern, Pickled, Turkish, Turnips

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Comments

  1. William

    April 2, 2019 at 5:51 pm

    I love these. They are super quick to whip up, and I attest hard to screw up. I’ve had them ready in as short as 5 days, and had wonderful falafel plates.

    ★★★★★

    Reply
    • Emillie

      April 2, 2019 at 6:14 pm

      Great!

      Reply

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Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
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