Beet Infused Pink Pickles

By Joy Betesh
June 21, 2011
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Author Notes: What's a picnic without a good pickle!!!!
My mother-in-law, Jamile Betesh, is a master of pickles. She makes pickles out of mushrooms, artichokes, peppers, green tomatoes, cabbage, baby eggplants and avocados. This is a traditional Syrian recipe for turnip and cauliflower pickles and they are always served at the Syrian Maza table(assortment of appetizers) The beautiful pink color really catches your eye!
Joy Betesh

Serves: 12-14

  • 4-5 medium sized turnips
  • 1 head of cauliflower
  • 2 beets
  • 8 cloves of garlic peeled
  • 1/2 cup kosher salt
  • 10 cups filtered water
  • 2 cups white or apple cider vinegar
  • Two 2 Quart jars with lids
  1. Peel the turnips, cut in half and slice.Wash the cauliflower and separate into bite sized florets.Peel the beets and cut into quarters
  2. In a very large bowl mix the water, vinegar and salt....Mix till the salt is dissolved.
  3. Into each jar place 2 beet quarters and 2 cloves of garlic. Add the sliced turnips to one jar and the cauliflower to the other jar. Pour in the water mixture till it covers the vegetables. Add the additional 2 beet quarters and 2 garlic cloves. Cover the jars and let them sit at room temperature for at least 24 hours. Then refrigerate the jars.They will keep in the refrigerator for 3-4 weeks.

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