Pickled Turnips

Name: Pickled Turnips
Total time: 30 min
Ingredients: 2 ½ pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups); 6 slices peeled beet; 3-6 whole large cloves garlic, sliced; 3 cups distilled white vinegar or cider vinegar; 3 cups water; 2 tablespoons plus 2 teaspoons sea salt; 2 tablespoons sugar

Rating: 4.5 stars

2 Ratings
2 Reviews

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like. Source: EatingWell Magazine, July/August 2010

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Ingredients

2 ½ pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
6 slices peeled beet
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar

Directions

Step 1

Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.

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Step 2

Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Step 3

Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
Step 4

Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition Facts

Serving Size: 1/4 cup

Per Serving:

9 calories; 100 mg sodium. 58 mg potassium; 1 g carbohydrates;

Exchanges:

free food

Reviews (2)

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2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Evan Hanna

08/04/2016

This is one hell of a yummy turnip pickle. I love it. I made it again and again. I just added more Beetroot as I love them other than that it's perfect. its deliciously yum and will always make it. Read More

EatingWell User

03/30/2013

Fun use of farm share turnips and beet Our CSA farm share gave us some huge turnips right at the end of the season. I found two pickled turnip recipes online. As usual I liked the Eating Well recipe better. The other one called for half a cup of salt for the same number of pints! I used a tablespoon of apple juice concentrate instead of sugar. The neon pink color was stunning they made a great conversation piece and it was fun to have people guess what kind of pickle they were eating! Pros: Much less salt than other turnip pickle recipe I found online Cons: Time consuming Read More

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