If you live in Northeast Ohio, you know that Aladdin’s Eatery is practically an institution. You can never go wrong with an appetizer of their hummus and vegetables. This is what inspired me to create this Copycat Aladdin’s Pink Pickled Turnips Recipe!
Aladdin’s has been a go-to spot for my family for years. Recently, we went out to Aladdin’s for Elizabeth’s birthday dinner. It was such a treat to have her home from Ohio University!
Since she was in high school, Elizabeth and her friends have always loved going there for a healthy, fun meal. Without fail, we always order the appetizer plate with the smooth hummus, hot sauce, and those stunning, crisp veggies. But this time, we found ourselves fighting over the pickled turnips! Thankfully, my husband’s salad had some to share. :)
There is something so addictive about that crunch and that sour, tangy bite. So, I knew immediately that I had to figure out how to make them at home.
Copycat Aladdin’s Pink Pickled Turnips Recipe
This recipe is simple, clean, and absolutely delicious. It makes a great side dish for grilled chicken or just a zesty snack on its own.
Prep time: 20 mins Wait time: 3 to 5 days (on counter)
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 3 days |
| Servings | people |
- 1 lb turnips peeled and cut into baton/fry shapes
- 1 red beet peeled and sliced—this provides the color
- 2 cloves garlic
- 3 cups water
- .5 cup distilled white vinegar
- 3 Tbsp kosher salt do not use table salt
- 2 dried bay leaves
Ingredients
| |
- Place the cut turnip sticks in a colander or strainer.
- Sprinkle turnips sticks with a little extra salt and toss. Let them sit for 1 hour to drain excess water, then rinse them off quickly with water.
- In a quart-sized glass Mason jar, place the garlic and bay leaves at the bottom.
- Pack the turnips in the jar tightly, layering the beet slices in between them.
- In a pot, combine the 3 cups Water and 3 Tbsp Kosher Salt. Heat until salt dissolves. Remove from heat and stir in the .5 cup Vinegar. Let the liquid cool until it is warm, not boiling.
- Pour the brine over the vegetables until they are completely submerged.
- Screw the lids on tight (hand-tight). Leave the jars on your kitchen counter at room temperature for 3 to 5 days.
- Once the turnips turn bright neon pink and taste sour, put the jars in the refrigerator. They will keep in the fridge for 4 to 6 weeks.
Important Notes from My Kitchen to Yours:
No Heat-Canning: Do not put these in a boiling water bath; it will cook the veggies and make them mushy.
Glass Only: Please use glass jars only! The beet juice is powerful and will permanently stain plastic containers pink.
Refrigerate: Don’t forget to move them to the fridge after the initial few days on the counter.
Why You Will Love This Copycat Recipe
If you have tried my Bibibop Copycat Recipe or my Piada Italian Street Food Copycat, you know I love taking our local restaurant favorites and recreating them in my own kitchen.
This pink pickled turnips recipe tastes exactly like the ones you get at the restaurant. I am not kidding! With a few simple, healthy ingredients, you can have restaurant-quality pickled pink turnips at home.
When I pulled the first jar out of the fridge, I was blown away by how vibrant the color was.
The Health Benefits of Turnips
We all know we need to eat more veggies, and this is such a delicious way to do it. With Elijah studying nutrition on the pre-med track at OU, our family is always discussing the “why” behind our food. You won’t believe the health benefits of turnips!
Gut Health: While these are quick-pickled, vinegar-based foods can support digestion.
Immune Support: Turnips are cruciferous vegetables (like broccoli and kale) and are loaded with Vitamin C to help keep you healthy during Ohio winters.
Detoxification: The red beet isn’t just there for that gorgeous neon pink color; beets are amazing for liver health and lowering inflammation.
Low Calorie Snack: If you are a savory snacker like me, these are perfect. They satisfy that craving for “crunch” without the guilt of potato chips.
It Is Easier Than You Think!
I used to be intimidated by pickling. I thought you needed a giant canning pot and hours of work. But this recipe is a refrigerator pickle, meaning no boiling water bath is required!
The secret to that signature Aladdin’s look is a single red beet. It acts as a natural dye, turning the white turnips that beautiful bright pink. Elizabeth loved the color—she said they were definitely “Instagram-worthy” (and she would know!).
Plan Your Snack Time!
I am so excited for you to try this. It brings a little piece of our favorite Northeast Ohio dining experience right to your table. These pink pickled turnips recipe is a delicious addition to a vegetable tray or charcuterie board in addition to dipping in hummus which is how I enjoy it at Aladdin’s!
Have you tried making restaurant copycat recipes at home? Let me know in the comments below if you try this one!