These pickles are typically North African. If you see a jar of red pickled turnips in the window of a little cafe in Israel, you can be sure the owner is from Morocco, Algeria, or Tunisia. The beets give a vivid hue to the pickles, which could become discolored during pickling. Other vegetables, such as baby eggplants, cauliflower florets, or eggs, are pickled in the same way. Always choose small, very fresh vegetables.