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Syrian Pickled Turnips

Syrian pickle (Mukhlal ) are those neon-pink turnip slices you find on every Syrian table. The gorgeous pink color comes from a small beet, tucked into the jar with the turnips.

Syrian pickle is a perfect complement to all middle eastern fare. It is another wonderful recipe from the land of Syrians. The crunchy, tangy and slightly sweet veggies are so enticing and help you delve deeper into the rich culinary traditions of the middle east region. Served with most appetizers, grilled chicken, kebabs, Falafel sandwiches, shawarma, smoked meat and fish, these Syrian pickles are popularly known as Shawarma Pickles or Arabic pickles.

Syrian food is quite versatile and easy to prepare. Hummus, Toum (garlic), Mediteraanean style vegetable salad, arabic Bread, Shawarma, Falafel all are popular.  Syrian pickle can be prepared with various vegetables like beetroot, carrot, cucumber, radish, turnip and carrot.




    3 cups water

    1/3 cup Kosher salt

    2 bay leaves

    1 cup white vinegar

    2 pounds turnips , peeled and cut into 1/2 inch thick batons

    1 small beet , cut into 1/2 inch thick batons

    2 cloves garlic , roughly chopped



In a medium sized pot, add the water, Kosher salt and bay leaves.

Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.

Let cool completely then add the vinegar.

In a large container with a tight fitting lid, add your turnips and beets.

Add the garlic

Pour the liquid into Jars.

Let sit for 5 days.

Before serving, they are best refrigerated.

The pickles are usually good for about a month


Lara Khouli