Low Sodium Middle Eastern Turnip Pickles

This is an experiment in a no Salt, Low Sodium Pickle. I will let you know how the mop flops with this one… could be gold .. could be not gold. At Least it looks pretty.


  • 7 cups water
  • 3 cups distilled white vinegar
  • Pickling spice
  • Peppercorns
  • 1 tspn Coriander Leaves
  • 1 tsp Fennel seeds
  • 3 tspns minced garlic
  • 1 x bay leaf for each jar
  • 1 tspn caraway seed
  • 1.5 kilos turnips, peeled and cut into 1/2-inch-thick sticks
  • 2 x small beetroot


Combine the water, vinegar and herbs in a saucepan over medium-high heat. Bring to a boil, stirring the herbs in then turn off the heat.

Place the turnips in a heatproof, sterilised jars, then pour in the hot vinegar mixture; adjust the turnips to make sure they are completely submerged. Cool to room temperature, then seal tightly and refrigerate for at least 6 hours before serving.