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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.


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

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

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
Rating: 5 stars
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
Rating: 4 stars
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