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!
From EatingWell: July/August 2010
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.