Lifet (Lebanese pink pickled turnips)
Crunchy, sharp, bright pink turnip pickle, the classic partner to falafel, shawarma and grilled meat.
- Time20 min plus 3 days
- LevelEasy
- Costabout £0.18 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 24kcal
- 5.1gcarbs
- 3.5gof which sugars
- 0.1gfat
- 0gsaturates
- 0.5gprotein
- 1.8gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash a 1 litre jar and its lid in hot soapy water and rinse well.
- 2
Pack the turnip batons, beetroot wedges and garlic tightly into the jar, tucking the beetroot against the sides so the colour spreads.
- 3
Heat the water, vinegar and salt in a small pan, stirring until the salt dissolves. Do not boil for long.
2 min - 4
Leave the liquid to cool for 10 minutes, then pour it over the vegetables until they are completely covered.
10 min - 5
Cool fully, then close the lid and leave at room temperature out of direct sun for 3 days, until the turnips have turned deep pink and taste pleasantly sour.
- 6
Store in the fridge. They keep well for a month and stay crunchy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
