11 Regional Pickles That Do More Than Just Add Flavor

10. Pickled Turnips and Beets (Middle East): Colorful condiments that cut richness

In Middle Eastern kitchens, pickled turnips and beet slices bring acidity and color to mezze and sandwiches. Often brined with vinegar and sometimes colored with beet juice, these quick pickles are served with grilled meats and dips to cut through fat and refresh the palate. They also let cooks preserve root vegetables quickly when harvests are abundant, adding shelf-stable crunch to meals. In North American cities, you can commonly find these pickles at Mediterranean delis and specialty grocers. They’re inexpensive, versatile, and a good way to brighten a plate of rice, hummus, or shawarma. If you make them at home, a basic vinegar brine will do; store jars in the fridge to maintain crispness. These pickles are practical travel companions on a tiffin-style lunch or picnic because a little acidity goes a long way at balancing heavier foods.