Back at the beginning of July I told you about visiting a wonderful little Middle Eastern restaurant in Salt Lake City, owned and run by Chef Khader. One of the things he had me try while I was visiting were pickled turnips. 
He explained that the process of making them was easy and he quickly explained how it was done. When we returned home from our trip, I pulled together the supplies to make the turnips and crossed my fingers that I would correctly remember what he had told me.
These turnips are stained a brilliant pink by the addition of sliced beets in the pickling solution.
Khader told me that the ratio should be about 1 beet for every 5 turnips. 
The turnips are cut up into little finger sized pieces and the beet is thinly sliced, and then they are placed in alternate layers in a jar. Then a hot pickling solution (water, vinegar, and salt) is poured over the vegetables and the jar is sealed and set in a warm place for 4 to 5 days. As they sit, the turnips slowly turn a deeper shade of pink until any hint of white has disappeared. 
The result is pieces of turnip that a beautiful dark blushing pink all the way through.
These pickles are a refreshing garnish to serve with heavier meat courses, and because of the intriguing color, you may even convince your kids to try one. 
Squirrel thought they were candy, and although she was a bit disappointed when she discovered she was mistaken, she still happily ate several pieces.
Blushing Pickled Turnips
5 small turnips (or 3 medium)
1 small beet
2 cups water
1 cup vinegar
2 tsp. salt
1. Wash turnips and beet thoroughly and then peel. Cut off a slice from the tops and bottoms. Slice turnips lengthwise into quarter-inch slices and beet into thin slices.
2. Place in hot sterilized wide-mouth jar in layers: layer of turnip followed by thin layer of beets, and so on.
3. In a saucepan, combine and bring to boil water, vinegar, and salt.
4. Carefully pour hot mixture into the jar until the turnips are covered. Seal tightly. The pickles will be ready in 4 to 5 days.
Coming Tomorrow: A bit of “cross-blogination.”
{ 10 comments… read them below or add one }
Interesting. I have to try that out.
I love the color of these pickled turnips… so beautiful! I can't say that I'm a huge fan of either turnips or beets… but I should really give them another chance since it's been a while since I made either.
Sounds delicious. You cute little munchkin seemed to enjoy it a lot. I love the natural color from the beets and I bet it added some sweetness too.
I love pickled beets, but have never tried pickled turnips. Which is is weird because I have tried a lot of odd pickled things. The oddest would have to be pickled beef heart….not my thing that is for sure! The color of these turnips remind me of summer borscht.
That is a pretty, hot pink color~ you are so talented to be able to do this!
oh those look good you should definitely enter the top right photo(in the group of 4 jars) in the best foodie foto contest that is a great shot!
That looks yummy, healthy and easy! I think I'll give it a try for a handy snack to have on hand. I trust Squirrel's judgement. I would have loved to have seen her face when she realised she was eating a vegie instead of candy! Haha
oooo these are pretty. what lovely pink they've gone. :)
Oh, my gosh! Alex loves pickled turnips. He first had them when he was one at that greek restaurant by Edwards theatre. Every time I see them at other restaurants I give them to him and he eats them up. They look fab!
Hi,
Your pickled turnips look great. Could you tell me, did you seal the jars in boiling, or did you just put the lid on and that was it? I want to make some! Also, I heard you can put garlic in, too. Do you remember the man saying anything about garlic? :)