📝 About This Recipe
A staple of Middle Eastern mezze tables, these neon-pink pickled turnips—known as 'Libe'—are prized for their assertive crunch and sharp, vinegary punch. Unlike quick pickles, these are naturally lacto-fermented, developing a complex probiotic tang that perfectly cuts through rich meats and creamy hummus. The signature rose-colored hue is achieved naturally through the addition of raw beets, making them as beautiful as they are delicious.
🥗 Ingredients
The Vegetables
- 2 pounds Firm White Turnips (peeled and sliced into 1/2-inch thick batons)
- 1 piece Small Red Beet (peeled and sliced into thin wedges for color)
- 4-6 pieces Garlic Cloves (peeled and slightly smashed)
- 2 pieces Fresh Thai Chilies (optional, slit lengthwise for a hint of heat)
The Brine
- 4 cups Filtered Water (chlorine-free is essential for fermentation)
- 3 tablespoons Sea Salt or Kosher Salt (non-iodized to ensure a clear brine)
- 1/4 cup White Distilled Vinegar (adds an initial acidic kick and helps preserve crunch)
- 1 teaspoon Granulated Sugar (to feed the beneficial bacteria)
Aromatics
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Coriander Seeds (lightly toasted)
👨🍳 Instructions
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1
Thoroughly wash and sterilize two 1-quart wide-mouth glass jars and their lids in boiling water; air dry completely.
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2
Prepare the turnips by trimming the ends, peeling the tough outer skin, and slicing them into uniform batons roughly 3 inches long and 1/2 inch thick.
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3
Peel the beet and cut it into 8 small wedges. The more beet you use, the deeper magenta the turnips will become.
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4
In a large glass measuring cup or pitcher, combine the filtered water and sea salt. Stir vigorously until the salt is completely dissolved and the water is clear.
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5
Stir the white vinegar and sugar into the saltwater brine until the sugar has dissolved.
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6
Divide the smashed garlic cloves, bay leaves, peppercorns, and coriander seeds equally between the two sterilized jars.
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7
Pack the turnip batons into the jars vertically, wedging them in tightly so they don't float. Interspersed the beet wedges and chilies (if using) among the turnips as you pack.
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8
Pour the brine over the vegetables, ensuring they are completely submerged. Leave at least 1 inch of headspace at the top of the jar.
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9
If the vegetables float, use a fermentation weight or a small clean stone to keep them under the liquid level to prevent mold.
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10
Wipe the rims of the jars and seal them loosely. If using a standard lid, do not tighten it fully to allow fermentation gases to escape.
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11
Place the jars in a cool, dark spot (like a kitchen cupboard) at room temperature for 7 to 10 days.
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12
Check the jars daily. You may see small bubbles forming; this is a sign of healthy fermentation. If you aren't using a fermentation valve, 'burp' the jar once a day by quickly opening and closing the lid.
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13
After 7 days, taste a turnip. It should be sour, salty, and slightly funky. If you prefer a more sour flavor, let it ferment for 3 more days.
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14
Once the desired flavor is reached, tighten the lids and transfer the jars to the refrigerator. The cold temperature will significantly slow the fermentation process.
💡 Chef's Tips
Use only filtered or spring water; chlorine in tap water can kill the healthy bacteria needed for fermentation. Always select heavy, firm turnips; light or spongy turnips will become mushy rather than crunchy. Do not skip the beet! It provides the iconic color and a subtle earthy sweetness that balances the sharp turnip flavor. If you see a white film (Kahm yeast) on the surface, simply spoon it off; it is harmless, but keep an eye out for fuzzy colorful mold which indicates spoilage. Always use clean utensils when removing pickles from the jar to avoid introducing bacteria that could spoil the batch.
🍽️ Serving Suggestions
Serve alongside a warm plate of Chicken Shawarma or Falafel for a bright, acidic contrast. Finely dice the pickled turnips and fold them into a bowl of creamy Hummus or Baba Ganoush as a garnish. Include them on a Mediterranean mezze platter with Kalamata olives, feta cheese, and warm pita bread. Use the pink brine in a 'Pickleback' shot or as a tangy addition to a savory Bloody Mary cocktail. Pair with fatty grilled meats like Lamb Kofta to help cleanse the palate between bites.