Pickled turnips are a common part of breakfasts and appetizers in the Middle East. They’re great on their own or paired with sandwiches, salads, and kebobs of all types — especially with these falafels! The spicy crunch of pickled turnips wonderfully compliment the savory flavors of these falafels. Use the Quick Pickle Kit available in the SLO Veg Marketplace to make these delicious pickles.

Recipe from: Anya Kassoff at Food & Wine


Pink Pickled Turnips

  • 1 1/2 cups water
  • 2 1/2 tablespoons sea salt
  • 1 pound turnips—spiralized or peeled and sliced into sticks or any other way you prefer
  • 1/2 small beet, peeled and sliced
  • 1 bay leaf
  • 1 garlic clove, thinly sliced
  • Few sprigs of fresh dill or dill flower (optional)
  • Dash of red pepper flakes (optional)
  • 1/2 cup apple cider vinegar


  • 4 tablespoons flax meal, divided
  • 3 tablespoons sesame seeds
  • 1/2 cup pecans
  • 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels
  • 3 tablespoons sesame tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons coconut sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons sea salt, or more to taste
  • Large handful each parsley and mint leaves (optional)
  • 1/2 tablespoon cumin seeds
  • 2 cardamom pods, crushed, green shells discarded (optional)
  • 1/2 teaspoon mustard seeds (optional)
  • 2 cups loosely packed spinach leaves
  • 1 small or 1/2 medium sweet potato, peeled and finely shredded
  • 1 small or 1/2 medium beet, peeled and finely shredded

For full recipe click here.

*The featured image is a stock photo by Marco Verch meant to represent this dish.