Pickled Turnips and Beets

Adapted from the Boston Food Swap, by way of a recipe by David Lebovitz These delicious, vibrant-pink, Middle-eastern style pickles were introduced to us by Tricia Schwarz some years ago at the Boston Food Swap. We loved them so much, serving them in salads and in sandwiches but also on cheese plates and charcuterie platters, that we requested the recipe to print here. Turns out, the ever-talented David Lebovitz created them, and we tweaked his preparation a bit by adding some whole spices to the brine.


3 cups water 1/3 cup coarse white salt, such as kosher salt or sea salt 1 bay leaf 1 teaspoon whole allspice berries 1 teaspoon whole black tellicherry peppercorns 1 cup distilled white vinegar 2 pounds turnips, peeled 1 small beet, or a few slices from a regular-size beet, peeled 3 cloves garlic, peeled and thinly sliced


In a saucepan, heat about 1/3 of the water. Add the salt, bay leaf, allspice, and peppercorns, stirring until the salt is dissolved. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

Meanwhile, cut the turnips, and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the spiced, salted brine over them; be sure to tuck the bay leaf into the jar as well.

Cover and let sit at cool room temperature for one week. Once done, they should be refrigerated until ready to serve (they are not a “shelf-stable” storage pickle). They will be strong in flavor but will mellow with age, and should be eaten within 4-6 weeks.