Lebanese pickled turnips, called "Lifit" in Arabic are little wedges of briny, salty goodness. They are often used in wraps such shawarma but can be simply snacked on as any pickled vegetable. They get their beautiful pink hue by adding a sliver of fresh beet to the jar. These are so easy to make, as simple as a refrigerator pickle! You'll love them and want to keep on hand all year long.
While some households grew up pickling pickles, my family pickled turnips. But not just any turnip, a bright pink turnip!! Lifit, or Lebanese Pickled Turnips are a staple in a Lebanese kitchen. They add a wonderful acidity to staple Lebanese dishes such as mujadara and shawarma wraps. You will often find a bowl of these delicious snacks on a table during a mezze spread, paired with labneh, hummus and side dishes.
The best part is you don't have to be an avid canner to make these. Making lifit is as simple as making a quick refrigerator pickle. A short time, a few simple ingredients and you have yourself a perfect, crisp snack.
Ingredients
Besides your turnips, which should be fresh and used right away, everything else is a common pantry staple.
- Turnips - Buying fresh turnips and using them right away is important. If the turnips are not very fresh they may become softer when pickling. So purchase them when you're ready to make them!
- White Vinegar - This is our pickling agent.
- Salt - A bit of salt to help with the pickling.
- Sugar - The sugar adds sweetness to the mixture, just a touch.
- Beet - A red beet, just part of it. The beet not only gives the pickled turnips their signature color but also adds a hint of sweetness. This is ultimately what defines this pickled veggie.
- Water
See recipe card for quantities.
Instructions
This recipe is so easy, even if you aren't an avid cook, the simple process will yield amazing results.
Step 1: Begin by cleaning and cutting your turnips. Remove the tops and trim any areas needed. The skin is left on. I prefer to cut them in slightly larger chunks or wedges. I find the larger pieces hold their crunch better than the skinnier slivers often seen. You can always cut them smaller after they are pickled.
Step 2: Using a clean jar(s), add one sliver of beet to the bottom of your jar then pack your cut turnip pieces as tightly as possible.
Step 3: In a large pot bring your water to a boil, then add your white vinegar, salt and sugar. Allow to dissolve then remove from the heat.
Step 4: Once your liquid is ready, pour into your jars until full. Place a piece of plastic wrap and tightly seal your jar then add the lid.
Flip your jar upside-down and allow it to sit in a dark space (cabinet or dark part of your kitchen) for 5 days before opening to enjoy. Once open, place in the refrigerator, they are best enjoyed within two weeks.
Pro Tips
- Place your flipped jar in a container just in case there is any leakage.
- The plastic wrap helps to keep a tight, secure seal.
- 5 days is ideal but I have opened sooner and they are also great!
Storage
These will live on the counter for the first five days to fully ferment, after 5 days - refrigerate. Once jars are opened, they are good for 2-4 weeks.
Unopened jars are good for several months - place in the fridge after the initial 5 days.
It is not recommended to freeze them.
Why We Love This Recipe
I just love a crunchy, briny pickled veggie. These Lebanese pickled turnips, Lifit, are a Lebanese staple. You will enjoy making them and eating them even more. Whether you snack on as is or enjoy with a shawarma wrap, they're perfect to have on hand.
If you try making these Lebanese pickled turnips,"Lifit", please let me know by leaving a rating and review below!
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xoxo,
Cosette
Lebanese Pickled Turnips - "Lifit"
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 pounds
- Category: Condiment
- Method: Stovetop
- Cuisine: Lebanese
Description
These pink pickled Lebanese turnips, "lifit" are a staple in the Lebanese kitchen. If you love anything pickled, these will be a great addition to your rotation.
Ingredients
- 2 pounds turnips - clean and cut into wedges, 6-8 per turnip
- 1 raw beet - cleaned and cut in half - 1 wedge for each jar used
- 5 cups water
- 2 cups white vinegar
- 5 teaspoons kosher salt - 2.5 if using table salt
- 2 teaspoons granulated sugar
Instructions
- Begin by cleaning and cutting your turnips. Remove the tops and trim any areas needed. The skin is left on. I prefer to cut them in slightly larger chunks or wedges. I find the larger pieces hold their crunch better than the skinnier slivers often seen. You can always cut them smaller after they are pickled. Each turnip should yield 6-8 wedges.
- 2 pounds turnips - clean and cut into wedges, 6-8 per turnip
- Clean your raw beet and cut a wedge for each jar, you can use gloves if you don't want to stain your hands.
- 1 raw beet - cleaned and cut in half - 1 wedge for each jar used
- Using a clean jar(s), add one beet wedge to the bottom of your jar then pack your cut turnip pieces as tightly as possible. Continue until all your turnip pieces are used. I was able to pack 3 quart sized mason jars.
- In a large pot bring your water to a boil, then add your white vinegar, salt and sugar. Allow to dissolve then remove from the heat.
- 5 cups water
- 2 cups white vinegar
- 5 teaspoons kosher salt - 2.5 if using table salt
- 2 teaspoons granulated sugar
- Once your liquid is ready, pour the hot brine evenly into your prepared jars with turnips until full.
- Place a piece of plastic wrap and tightly seal your jar then add the lid.
- Flip your jars upside-down and allow it to sit in a dark space (cabinet or dark part of your kitchen) for 5 days before opening to enjoy. I place the jars in a container or tray just in case there is any leakage.
- Once you open a jar, place in the refrigerator, they are best enjoyed within two weeks after opening.
- Sealed jars can last for several months. Place in fridge after initial 5 days.
Notes
- I prefer to leave the skin on the turnips as they have a much crunchier texture than without.
- Larger wedges also tend to produce more crisp turnips.
- Use as much brine as needed for your turnips - you can discard or save to pickle another vegetable.
- You can add jalapeno, garlic or black pepper for a different flavor profile.
Marlene says
Thanks for responding to me.
I love your food & so keen to learn more about understanding preparation: using the spices correctly
Kind Regards
Marlène from downunder