Recipe Image

Quick Pickled Turnips

  • 10 m
  • 40 m
EatingWell Test Kitchen
“Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.”


    • 3-4 small turnips (about 12 ounces), peeled and very thinly sliced
    • ½ cup quartered and thinly sliced red onion
    • 3 cloves garlic, smashed and peeled
    • 1 cup white-wine vinegar
    • 1 cup hot water
    • 1 tablespoon sugar
    • 10 whole black peppercorns
    • 1 teaspoon salt
    • ¼- ½ teaspoon crushed red pepper (optional)


  • 1 Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
  • 2 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.
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