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Side Dish

Lift (Pickled Turnips) – Lebanese Pink Turnip Pickles

Original name: Pickled Turnips (lift)

Homemade Lebanese pickled turnips (lift) in a glass jar, showing bright pink slices with garlic cloves and beet pieces
Prep
20 mins
Cook
0 mins
Servings
16
LebaneseEasySnackAppetizerVegetarianVeganGluten FreeDairy FreeLow Fat

About this dish

Lift are the vibrant pink pickled turnips essential to any Lebanese mezze spread. These turnips get their signature color from beet slices and tang from a simple brine of vinegar, salt, and garlic.

Ready in just a few days, they add a crisp, sour crunch to sandwiches, salads, and platters.

Ingredients

UK and US measurements are both included for every recipe.

Turnips

vegetable

1 kg

Imperial measurement: 2.2 lbs

Beet

vegetable

1 medium

Garlic cloves

herb

8

White vinegar

liquid

480 ml

Imperial measurement: 2 cups

Water

liquid

720 ml

Imperial measurement: 3 cups

Salt

seasoning

3 tbsp

Method

1

Prepare jars

PT10M

Wash two 1-liter (32 oz) glass jars with hot soapy water, rinse well, and sterilize by placing in a 130°C (265°F) oven for 10 minutes or pouring boiling water over them.

2

Cut vegetables

PT10M

Peel the turnips and beet. Cut turnips into 1 cm (½ inch) thick sticks or slices. Cut beet into thin slices. Peel garlic cloves and leave whole.

3

Pack jars

PT5M

Pack the turnip pieces, beet slices, and garlic cloves tightly into the sterilized jars, alternating layers. Leave about 2 cm (1 inch) headspace.

4

Make brine

PT5M

In a saucepan, combine water, white vinegar, and salt. Bring to a boil, stirring to dissolve the salt. Remove from heat and let cool slightly for 2 minutes.

5

Pour brine

PT2M

Pour the hot brine over the vegetables in the jars, completely covering them. Tap jars gently to release any air bubbles. Leave 1 cm (½ inch) headspace.

6

Seal and cool

PT1H

Seal jars with lids and let cool to room temperature, about 1 hour.

7

Refrigerate and pickle

P3D

Refrigerate for at least 3 days before serving to allow the pickles to develop flavor. The turnips will turn pink as they pickle. They will keep for up to 2 months in the refrigerator.

Equipment

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Nutrition facts

360 kcal
Calories
0.5 g
Protein
3 g
Carbohydrates
0 g
Fat
1 g
Fiber
350 mg
Sodium

Tips

  • For an extra punch, add a few peppercorns or a small dried chili to each jar before pouring the brine.
  • Make sure the turnip sticks are uniform in size so they pickle evenly.
  • You can.
  • You can also cut them into rounds if you prefer.
  • If you like a more tangy pickle, increase the vinegar proportion slightly, but keep the total brine volume the same.
  • The pickled turnips are a classic accompaniment to shawarma, falafel, or grilled meats, they also add a zesty crunch to salads.

Serving suggestions

  • Serve lift as part of a mezze platter with hummus, baba ganoush, tabbouleh, and warm pita bread. They also pair beautifully with grilled kebabs or stuffed into sandwiches.

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Layla Nasser

Recipe by

Layla Nasser

Specialises in Lebanese cuisine

Layla makes tabbouleh that is 80% parsley. She is a green monster.

Describe yourself in three words: Green, lemony, parsley storm.