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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




Ingredient Checklist


Instructions Checklist
  • 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

1/4 cup
12 calories; protein 0.4g; carbohydrates 2.9g; dietary fiber 0.7g; sugars 1.7g; vitamin a iu 0.1IU; vitamin c 7.6mg; folate 6.2mcg; calcium 11.6mg; iron 0.1mg; magnesium 4.3mg; potassium 73.4mg; sodium 52.2mg.

1/2 vegetable