Why You’ll Love This Recipe
- Crisp and crunchy texture
- Beautiful naturally pink color
- Easy to make with simple ingredients
- Perfect addition to wraps, sandwiches, and mezze platters
- Tangy flavor that complements rich dishes
- Budget-friendly and versatile
- Keeps well in the refrigerator for weeks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium turnips, peeled and cut into sticks
- 1 small beet, peeled and sliced
- 1 cup white vinegar
- 2 cups water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2 garlic cloves, lightly crushed (optional)
Directions
- Peel the turnips and cut them into thin sticks or batons.
- Peel and slice the beet into thin rounds.
- Place a few beet slices at the bottom of a clean glass jar.
- Pack the turnip sticks into the jar, layering with the remaining beet slices.
- Add the garlic if using.
- In a saucepan, combine the vinegar, water, salt, and sugar.
- Heat gently, 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 turnips, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate.
- Allow the turnips to pickle for at least 3 days before serving.
- For the best color and flavor, wait 5 to 7 days.
Servings and timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Pickling Time: 3 to 7 days
- Total Time: Approximately 3 days 20 minutes
Variations
- Spicy Pickled Turnips: Add sliced jalapeños or red pepper flakes to the jar.
- Garlic-Rich Version: Increase the amount of garlic for a more robust flavor.
- Herb-Infused Pickles: Add fresh dill, thyme, or parsley.
- Lemon Pickled Turnips: Include a few slices of lemon for extra brightness.
- Mixed Vegetable Pickles: Add carrots, radishes, or cauliflower florets.
- Mild Version: Reduce the vinegar slightly and increase the water for a gentler flavor.
Storage/Reheating
Storage
- Store pickled turnips in an airtight jar in the refrigerator.
- They will stay fresh for up to 1 month.
- Keep the turnips submerged in the brine for the best quality.
- Always use clean utensils when serving.
Reheating
- Pickled turnips are best served cold or at room temperature.
- Reheating is not recommended, as it can soften their crisp texture and alter their flavor.
FAQs
Why are pickled turnips pink?
The pink color comes from the beet slices, which naturally tint the turnips as they pickle.
How long do pickled turnips take to be ready?
They can be enjoyed after about 3 days, but the best flavor and color usually develop after 5 to 7 days.
What do pickled turnips taste like?
They have a crisp texture with a tangy, slightly sweet flavor and a mild earthy note from the turnips.
Do I need to use beets?
No, but the beets provide the traditional pink color and a subtle flavor enhancement.
Can I make them spicy?
Yes, adding fresh chilies, jalapeños, or red pepper flakes is a popular variation.
What foods pair well with pickled turnips?
They are commonly served with shawarma, falafel, grilled meats, wraps, sandwiches, and mezze platters.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar offers a slightly sweeter and more complex flavor.
Why are my pickled turnips soft?
Soft turnips can result from older vegetables, extended storage, or an incorrect brine ratio.
Can I add other vegetables to the jar?
Absolutely. Carrots, radishes, cauliflower, and cucumbers work well alongside turnips.
How long do homemade pickled turnips last?
When refrigerated and properly stored, they typically remain fresh for up to one month.
Conclusion
Pickled Turnips are a simple yet flavorful preserve that adds crunch, color, and tanginess to a wide variety of dishes. Their signature pink hue and refreshing taste make them a standout addition to wraps, sandwiches, mezze platters, and grilled meals. Easy to prepare and highly versatile, these homemade pickles are a wonderful way to bring traditional flavor to your table.
PrintPickled Turnips
Pickled Turnips are a classic Middle Eastern condiment featuring crisp turnips preserved in a tangy vinegar brine. Their signature pink color from beets and refreshing flavor make them perfect for wraps, falafel, grilled meats, and mezze platters.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 3 days 20 minutes
- Yield: 8 servings
- Category: Condiment
- Method: Pickling
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 2 medium turnips, peeled and cut into sticks
- 1 small beet, peeled and sliced
- 1 cup white vinegar
- 2 cups water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 2 garlic cloves, lightly crushed (optional)
Instructions
- Peel the turnips and cut them into thin sticks or batons.
- Peel and slice the beet into thin rounds.
- Place a few beet slices at the bottom of a clean glass jar.
- Pack the turnip sticks into the jar, layering with the remaining beet slices.
- Add the garlic if using.
- In a saucepan, combine the vinegar, water, salt, and sugar.
- Heat gently, 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 turnips, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate.
- Allow the turnips to pickle for at least 3 days before serving.
- For the best color and flavor, wait 5 to 7 days.
Notes
- Add jalapeños or red pepper flakes for a spicy variation.
- Increase the garlic for a more robust flavor.
- Add lemon slices for extra brightness.
- Carrots, radishes, or cauliflower can be included for mixed pickles.
- Store refrigerated for up to 1 month.
- Keep the turnips fully submerged in the brine for best quality.
- The beet naturally colors the turnips bright pink as they pickle.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 22 kcal
- Sugar: 2 g
- Sodium: 730 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
