Best 3 Mideastern Pickles Two Recipes Turnip And Cauliflower Recipes

Embark on a culinary journey to the vibrant heart of the Middle East with two delectable pickle recipes that capture the essence of this rich and diverse region. These pickles, crafted with fresh turnips and tender cauliflower, offer a symphony of flavors that will tantalize your taste buds and transport you to the bustling souks and spice markets of the Middle East.

**Turnip Pickles:**
Dive into the tangy and slightly spicy world of turnip pickles. These vibrant pickles are a delightful blend of sweet and savory, with a hint of heat that lingers on your palate. The turnips retain their crisp texture, while the aromatic spices and herbs infuse them with a symphony of flavors.

**Cauliflower Pickles:**
Experience the delightful crunch of cauliflower pickles, a true testament to the culinary artistry of the Middle East. These pickles burst with a harmonious balance of sour, sweet, and savory notes. The cauliflower florets remain firm and succulent, absorbing the vibrant flavors of the pickling liquid.

Both of these pickle recipes are a testament to the diverse culinary heritage of the Middle East. They are not only delicious but also versatile, adding a pop of flavor to your favorite sandwiches, wraps, salads, and mezze platters. So, gather your ingredients and embark on this flavorful adventure, bringing the vibrant taste of the Middle East to your kitchen.

Let's cook with our recipes!

MIDDLE EASTERN PICKLED TURNIPS

Middle Eastern Pickled Turnips image

Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.

Provided by Sabrina Snyder

Categories Side Dish

Time 15m

Number Of Ingredients 7

Ingredients

3 cups water
1/3 cup Kosher salt
2 bay leaves
1 cup white vinegar
2 pounds turnips (, peeled and cut into 1/2 inch thick batons)
1 small beet (, cut into 1/2 inch thick batons)
2 cloves garlic (, roughly chopped)

Steps:

In a medium sized pot, add the water, Kosher salt and bay leaves.
Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
Let cool completely then add the vinegar.
In a large container with a tight fitting lid, add your turnips and beets.
Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
Pour the liquid into the container.
Let sit for 5 days.
Before serving, they are best refrigerated.
The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).

Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Sodium 2402 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Categories Condiment

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

ROASTED CAULIFLOWER WITH FLAGEOLETS, TURNIPS, AND PISTACHIOS

Roasted Cauliflower with Flageolets, Turnips, and Pistachios image

Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 35m

Number Of Ingredients 10

Ingredients

2 small heads cauliflower, preferably purple, trimmed and sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch of dried chili powder, preferably New Mexican
1 teaspoon agave syrup
Coarse salt
2 cups Flageolet Beans
1 tablespoon fresh lemon juice
1 to 2 turnips or radishes, preferably purple, very thinly sliced
1/4 cup shelled raw pistachios, chopped
Flaky sea salt, such as Maldon, for serving

Steps:

Preheat oven to 375 degrees. Combine cauliflower, 1 tablespoon oil, chili powder, and agave on a rimmed baking sheet. Season with coarse salt; toss to combine. Spread in a single layer and roast until cauliflower is tender and golden brown in spots, about 25 minutes. Transfer to a bowl; let cool slightly.
Add beans, lemon juice, and remaining 2 tablespoons oil to bowl. Toss to combine. Divide mixture evenly among 4 plates. Top with turnips and pistachios. Drizzle with oil, sprinkle with flaky salt, and serve.

Tips

Choose fresh and firm vegetables for pickling: Best result comes with best ingredients, make sure you select the best vegetables available.
Clean the vegetables thoroughly: Remove any dirt or debris from the vegetables before pickling to ensure the final product is clean and safe to consume.
Use a clean and sterilized jar for pickling: This will help to prevent the growth of harmful bacteria and ensure the pickles are safe to eat.
Follow the pickling recipe carefully: Each pickling recipe has its own unique ingredients and instructions. Be sure to follow the recipe carefully to ensure the pickles turn out properly.
Allow the pickles to ferment for the recommended amount of time: This will allow the flavors to develop and the pickles to reach their full potential.
Store the pickles in a cool, dark place: This will help to preserve the pickles and keep them fresh.

Conclusion

Pickling is a great way to preserve vegetables and enjoy them all year long. With a little planning and preparation, you can easily make delicious and flavorful pickles at home. The two recipes provided in this article, turnip pickles, and cauliflower pickles, are a great place to start. With just a few simple ingredients and a little time, you can create delicious and healthy pickles that will be a welcome addition to any meal. So, get creative and experiment with different vegetables and spices to find your favorite pickle recipes. Happy pickling!

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