Good Morning America Recipes

Arabic Pickled Turnips

A Vegetable Dish From Diane Sawyer's Syria Trip

Syrian chefs argue that their cuisine can compete with the worlds' tastiest.
Difficulty: Easy
Cook Time: min

Diane Sawyer brought back more than just souvenirs from her trip to Syria. She made sure to pack some delicious Syrian recipes along with her, transporting the flavors of the Middle East back to the U.S.

Here's a recipe for Arabic Pickled Turnips, a fresh veggie dish.


  • 1 large beet
  • 4 small turnips (or 3 medium-size turnips), quartered
  • 1 beet quarter, cooked
  • 2 to 3 slivers garlic clove
  • 2 to 3 sprigs young celery leaves
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tbsp. coarse salt
  • Cooking Directions

    Boil 1 beet in water until tender; peel, cool, quarter and set aside.

    Drop quartered turnips into boiling water for 2 to 3 minutes.

    Remove turnips and peel them. They will have a silky texture.

    Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter, 2 to 3 slivers of garlic clove, and 2 to 3 sprigs young celery leaves.

    Combine and bring to boil water, vinegar, and salt.

    Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.

    Recipe Summary

    Main Ingredients: beet, turnips, vinegar

    Course: Dinner, Vegetable, Side Dish, Appetizer/Starter

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