Moroccan · Preserves
Moroccan Pickled Turnips
Bright pink from a slice of raw beetroot, these quick-pickled turnips are a common accompaniment across Moroccan and wider Maghrebi tables, adding a tangy, crunchy contrast to grilled meats and sandwiches.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 10
- Level
- Easy
Ingredients
- 500 g turnips, peeled and cut into batons
- 1 small slice raw beetroot
- 300 ml white vinegar
- 300 ml water
- 2 tbsp salt
- 1 tbsp sugar
- 2 garlic cloves
Method
- 1
Pack the jar
Pack the turnip batons, beetroot slice and garlic cloves tightly into a clean sterilized jar.
- 2
Make the brine
Bring the vinegar, water, salt and sugar to a boil, stirring until dissolved.
- 3
Pour over
Pour the hot brine over the turnips in the jar, making sure they're fully submerged.
- 4
Seal and rest
Seal the jar and let it cool to room temperature, then refrigerate.
- 5
Wait
Let the turnips pickle for at least 3–4 days before eating for the best colour and flavour.
Chef's tips
- The beetroot slice is purely for colour — it turns the whole jar a vivid pink within a day or two.
- Keep the turnips fully submerged in the brine to prevent spoilage.
Frequently asked questions
How long do pickled turnips keep?
Refrigerated in their brine, they keep well for about a month.