Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles. Source: EatingWell Magazine, November/December 2012

EatingWell Test Kitchen



  • Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.

  • Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.


Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Nutrition Facts

12 calories; 52 mg sodium. 73 mg potassium; 2.9 g carbohydrates; 0.7 g fiber; 2 g sugar; 0.4 g protein; 8 mg vitamin c; 6 mcg folate; 12 mg calcium; 4 mg magnesium;

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