Pickled turnips, also known as pink pickles or kabees el lift, are a vibrant and tangy addition to any meal. The beautiful pink hue comes from the addition of beet slices, which not only add color but also a subtle sweetness. These pickles are a staple in Middle Eastern cuisine and are perfect for adding a zesty crunch to sandwiches, salads, or as a side dish.
If you don't usually have turnips or beets in your kitchen, you might need to make a trip to the supermarket. Turnips are root vegetables with a slightly peppery taste, while beets are known for their earthy flavor and vibrant color. Both can typically be found in the produce section.

Ingredients for Pickled Turnips (Pink Pickles - Kabees el Lift)
Turnips: Peeled and cut into wedges, these root vegetables provide a slightly peppery taste and crunchy texture.
Beet: Peeled and sliced, the beet adds a subtle sweetness and vibrant pink color to the pickles.
White vinegar: This provides the necessary acidity for the pickling process.
Water: Combined with vinegar to create the pickling brine.
Salt: Essential for flavor and preservation.
Technique Tip for Making Pink Pickles
When preparing pickled turnips, ensure that the turnips are cut into uniform wedges. This allows for even pickling and ensures that each piece absorbs the vinegar mixture consistently. Additionally, using a small beet not only adds a vibrant pink color but also imparts a subtle sweetness to the pickles. Make sure the vegetables are fully submerged in the brine to prevent any spoilage. For best results, let the jar sit in the refrigerator for at least a week to allow the flavors to fully develop.
Suggested Side Dishes
Alternative Ingredients
turnips - Substitute with radishes: Radishes have a similar texture and can absorb the pickling flavors well, providing a slightly different but still enjoyable taste.
turnips - Substitute with kohlrabi: Kohlrabi has a crisp texture and mild flavor that works well in pickling, making it a good alternative to turnips.
beet - Substitute with red cabbage: Red cabbage can provide a similar color and a slightly different but complementary flavor to the pickles.
beet - Substitute with carrots: Carrots add a different color and a sweet crunch, which can enhance the overall flavor of the pickles.
white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note to the pickles.
white vinegar - Substitute with rice vinegar: Rice vinegar is milder but still provides the necessary acidity for pickling, with a subtle sweetness.
water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the pickling liquid.
water - Substitute with white wine: White wine can add a unique flavor profile and complexity to the pickling liquid.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor, enhancing the overall taste of the pickles.
salt - Substitute with kosher salt: Kosher salt has a similar salinity but a different texture, which can be easier to dissolve in the pickling liquid.
Other Alternative Recipes Similar to Pink Pickles
How to Store / Freeze Kabees el Lift
Ensure your pickled turnips are stored in a clean, airtight jar to maintain their crispness and flavor.
Keep the jar in the refrigerator at all times. The cool temperature helps preserve the pickles and prevents any unwanted bacterial growth.
For the best flavor, allow the pickled turnips to sit in the refrigerator for at least one week before consuming. This resting period allows the vinegar and beet to fully infuse the turnips with their tangy and slightly sweet flavors.
If you notice any cloudiness or off-smells, discard the pickles immediately. This could be a sign of spoilage.
To freeze pickled turnips, first ensure they are fully pickled by letting them sit in the refrigerator for at least a week.
Transfer the pickled turnips to a freezer-safe container or bag, making sure to leave some headspace to allow for expansion.
Label the container with the date of freezing. Pickled turnips can be stored in the freezer for up to 6 months.
When ready to use, thaw the pickled turnips in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.
Once thawed, consume the pickled turnips within a week for the best taste and texture.
How to Reheat Leftovers
- Gently warm the pickled turnips in a saucepan over low heat. This method helps retain their crisp texture and vibrant flavor without overcooking them.
- Place the pickled turnips in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 30-second intervals. Stir between intervals to ensure even heating.
- For a quick and easy method, use a steamer basket. Place the pickled turnips in the basket and steam over boiling water for 1-2 minutes. This method keeps them tender and juicy.
- If you prefer a slightly charred flavor, toss the pickled turnips in a hot skillet with a bit of olive oil for 1-2 minutes. This adds a delightful smoky note to their tangy taste.
- For a unique twist, wrap the pickled turnips in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. This method gently warms them while infusing a subtle roasted flavor.
Best Tools for Making Kabees el Lift
Jar: A container to hold the turnips and beet slices, ensuring they are fully submerged in the pickling liquid.
Saucepan: Used to heat and combine the vinegar, water, and salt to create the pickling solution.
Knife: Essential for peeling and cutting the turnips and beet into the desired shapes.
Cutting board: Provides a stable surface for safely cutting the vegetables.
Measuring cups: Used to accurately measure the vinegar and water for the pickling solution.
Measuring spoons: Used to measure the salt precisely.
Stirring spoon: Helps to mix the vinegar, water, and salt in the saucepan.
Lid: Used to cover the jar after it has cooled to room temperature, ensuring the pickles stay fresh in the refrigerator.
How to Save Time on Making Pink Pickles
Prepare ingredients in advance: Peel and cut the turnips and beet the night before to save time on the day of pickling.
Use a mandoline slicer: Speed up slicing by using a mandoline slicer for even and quick cuts.
Boil vinegar mixture ahead: Prepare the vinegar mixture in advance and store it in the fridge. Reheat before pouring over the vegetables.
Batch processing: Double or triple the recipe to make larger batches at once, reducing the frequency of preparation.
Label jars: Label the jars with the date of preparation to keep track of the pickling time.

Pickled Turnips (Pink Pickles - Kabees el Lift)
Ingredients
Main Ingredients
- 2 cups Turnips peeled and cut into wedges
- 1 small Beet peeled and sliced
- 1 cup White Vinegar
- 1 cup Water
- 2 tablespoon Salt
Instructions
- 1. Place the turnips and beet slices in a clean jar.
- 2. In a saucepan, combine the vinegar, water, and salt. Bring to a boil, then remove from heat.
- 3. Pour the hot vinegar mixture over the turnips and beet in the jar. Make sure the vegetables are fully submerged.
- 4. Let the jar cool to room temperature, then cover and refrigerate for at least 1 week before serving.
Nutritional Value
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