Pickled Turnips are crisp and tangy vegetables preserved in a flavorful vinegar brine and naturally colored bright pink with beet slices. These refreshing homemade pickles are perfect for wraps, sandwiches, mezze platters, and grilled dishes.
Total Time:3 days 15 minutes
Yield:6 servings
Ingredients
2 medium turnips, peeled and cut into sticks
1 small beet, peeled and sliced
2 cloves garlic
1 cup water
1 cup white vinegar
1 tablespoon salt
1 teaspoon sugar
Optional: red pepper flakes
Optional: bay leaves
Optional: black peppercorns
Instructions
Place the turnip sticks and beet slices into a clean glass jar.
Add the garlic cloves and any optional spices if desired.
In a saucepan, combine the water, vinegar, salt, and sugar.
Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve completely.
Remove the brine from the heat and allow it to cool slightly.
Pour the brine over the vegetables until fully submerged.
Seal the jar tightly.
Allow the jar to cool completely before refrigerating.
Refrigerate for at least 3 to 5 days before serving for the best flavor and color.
Serve chilled.
Notes
Add sliced carrots or cauliflower for a mixed pickle variation.
Apple cider vinegar creates a milder and slightly sweeter flavor.
Add chili peppers or red pepper flakes for spicy pickled turnips.
Keep the vegetables fully submerged in the brine for best freshness and texture.
Store refrigerated for up to 1 month using clean utensils when serving.
