Mukhallal Lifit/Shalgham (Pickled Turnips)

Makes 2 QT.


  • 2.5 # Turnips
  • 2 Beets
  • 6 TBSP Pickling Salt
  • 1 C. Red Wine Vinegar, plus extra for top off.


  1. Clean 2 – 1 QT. canning jars, lids, and bands.
  2. Wash and peel turnips and beets. Quarter turnips and thinly slice beets.
  3. Layer turnips and beets in canning jars.
  4. In a large pot, combine 4 C. water and 6 TBSP; stir until all of the salt dissolves.
  5. Remove from heat, skim any particles from the surface, and stir in red wine vinegar.
  6. Carefully pour hot liquid into jars, filling to the rim. Top off with extra vinegar if needed.
  7. Let jars cool and seal, then store in refrigerator for at least 6 days.


  • The longer the turnips are allowed to pickle, the more mellow the taste.
  • Experiment with additional ingredients and vinegars to achieve different flavors.
  • Adapted From:  Matar, Marlene. “Pickled Turnips: Mukhallal Lifit or Shalgham“. The Aleppo Cookbook. Northhampton: INTERLINK BOOKS, 2017. p. 283