Lebanese Pickled Turnips with Beet (Lifet Mekhalal)

Name: Lebanese Pickled Turnips with Beet (Lifet Mekhalal)
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 16 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) small turnips, peeled, trimmed, cut into batons about 3 inches (7.5 cm) long and ½ inch (1.25 cm) thick; 3 oz (85 g) small raw beet, peeled, cut into ¼-inch (6 mm) thick wedges or slices; 3 cloves (12 g) garlic cloves, peeled, left whole and lightly smashed; 2 cups (480 ml) water, filtered or tap, at room temperature; ¾ cup (180 ml) distilled white vinegar (5% acidity); 2 tbsp (36 g) kosher salt or pickling salt, Diamond Crystal kosher or fine pickling salt; 1 tsp (4 g) granulated sugar (optional)

From the MyKitchenBank Kitchen

Crunchy, tangy, garlicky turnip batons turned vivid magenta by a few slices of raw beet. A classic Lebanese pickle that sits alongside shawarma, falafel and mezze, ready in about a week.

Prep: 25 min
Cook: 3 min
Wait: 7 days
Total: 7 days
Makes: 1 quart (1 liter) jar, about 16 servings of 3–4 batons

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Steps

Before you start

Plan on 5–7 days of pickling at room temperature before the turnips are ready, then chill.
Wash a 1-quart (1 liter) glass jar and lid in hot soapy water and rinse well; it needs to be clean but not sterilized because this is a refrigerator pickle.
Use non-iodized salt (kosher or pickling salt). Iodized salt can cloud the brine.
Wear gloves when cutting the beet if you don't want pink fingers.

1
Prep the jar
- Make sure the 1-quart (1 liter) jar and lid are clean and dry.
- Set the jar on the counter next to your cutting board.
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Ready when: Jar is clean and free of soap residue.
2
Cut the turnips
- Trim the tops and root tails from the turnips and peel them thoroughly, removing any woody skin.
- Cut each into ½-inch (1.25 cm) thick slabs, then into batons about 3 inches (7.5 cm) long, so they fit upright with about 1 inch (2.5 cm) of space below the jar rim.
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Ready when: Batons are uniform in thickness and shorter than the jar's shoulder.
Tip: Cut evenly so every piece pickles at the same speed and stays crisp.
3
Cut beet and garlic
- Peel the beet and cut into ¼-inch (6 mm) thick wedges or slices.
- Peel the garlic cloves and smash each lightly with the flat of your knife so they release flavor but stay whole.
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Tip: Keep the beet to the amount listed; too much turns the brine murky and earthy-tasting.
4
Pack the jar
- Put half the garlic and a few beet pieces in the bottom of the jar.
- Stand the turnip batons upright, packing them snugly without crushing, and tuck the remaining beet and garlic between them so color spreads evenly.
- Leave about 1 inch (2.5 cm) of headspace.
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Ready when: Jar is full and tightly packed, with vegetables not moving when tilted.
Tip: Tight packing keeps the turnips submerged and means less brine floating them up.
5
Make the brine
- In a small saucepan combine the water, vinegar, salt and sugar if using.
- Bring to a simmer over medium heat, stirring, for about 3 minutes until the salt is completely dissolved.
- Remove from the heat and let cool for 15 minutes.
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Ready when: No salt crystals visible on the bottom of the pan; liquid is clear and warm, not hot.
Tip: Pour warm, not boiling, brine to keep the turnips crunchy.
6
Pour and seal
- Pour the warm brine over the vegetables until they are completely covered, leaving about ½ inch (1.25 cm) of headspace.
- Tap the jar on the counter to release air bubbles and press the vegetables down.
- Top up with a splash of water if needed.
- Seal the lid.
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Ready when: All vegetables are fully submerged.
Tip: Anything poking above the brine can discolor or spoil, so keep it submerged.
7
Pickle at room temperature
- Leave the jar on the counter away from direct sunlight for 5–7 days.
- The brine will turn deep pink within 24 hours.
- Taste a baton after day 5; it should be tangy, salty and still crunchy.
- Gently turn the jar once a day.
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Ready when: Turnips are bright pink all the way through, tangy, and crisp. The brine is slightly cloudy but smells clean and sharp.
Tip: Discard if you see fuzzy mold, a slimy texture or a foul smell.
8
Chill and serve
- Move the jar to the refrigerator and chill at least 4 hours (best overnight) before serving.
- Serve whole or sliced as part of a mezze platter or in sandwiches.
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Ready when: Turnips are cold, crisp and deep pink.

Good to know

Tips

Weigh the salt for consistent results; volume varies between brands of kosher salt.
Choose small to medium turnips, which are sweeter and less woody than large ones.
Add a dried chile or a few peppercorns for a gentle kick if you like.
Always use a clean fork to remove pickles so the brine stays fresh.

Make ahead

"Make the full jar up to 1 week before you need it; the flavor deepens after the first week in the fridge."

Storage & reheating

"Refrigerate in the sealed jar, fully submerged in brine, for up to 2 months; the texture is best in the first month. Not suitable for freezing, which makes them soft. Serve cold straight from the jar."

Substitutions

distilled white vinegar (5% acidity) → white wine vinegar. Gives a slightly softer, fruitier tang; keep to 5% acidity.
small raw beet → 2 slices canned or cooked beet. Colors the brine but the flavor is a little sweeter and the color less vivid.
kosher salt or pickling salt → sea salt (fine). Use the same weight, 36 g, rather than the same volume.