Recipe By Steve Dunn
Published on August 27, 2026
These bright, crisp pickles are a frequent companion to dishes cooked throughout the Middle East.
Time
50 minYield
Serves 8 (Makes about 4 cups)Why This Recipe Works
Quickly toasting the spices to bring out their flavor and adding strips of lemon zest to the brine infuses these bright, crisp pickles—which accompany many dishes cooked throughout the Middle East, including falafel—with nuanced flavors.
Ingredients
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1½ cups cider vinegar
¾ cup water
1 tablespoon sugar
½ teaspoon red pepper flakes
½ teaspoon salt
1 pound turnips, peeled and cut into ½ by ½ by 2-inch batons
1 red onion, halved and sliced thin
2 carrots, peeled and sliced thin on bias
4 (3-inch) strips lemon zest
Instructions
- Toast coriander seeds and mustard seeds in medium saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add vinegar, water, sugar, pepper flakes, and salt and bring to boil, stirring to dissolve sugar and salt. Remove saucepan from heat and add turnips, onion, carrots, and lemon zest, pressing to submerge vegetables. Cover and let cool completely, 30 minutes. (Cooled vegetables can be refrigerated for up to 1 week.)Recipe TipTo ensure that the turnips are tender, peel them thoroughly to remove not only the tough outer skin but also the fibrous layer of flesh just beneath.
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