Quick-Pickled Turmeric Turnips

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  • Level: Easy
  • Total: 6 hr 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 1 quart pickles
These quick-pickled turnips are stained a beautiful golden yellow from the turmeric in all that tangy brine. The crisp root vegetable retains its mild spice, which gets added depth from floral and fruity coriander seeds and peppercorns. Throw the pickles on a sandwich or in a salad for extra crunch and a load of vibrant color.



Special equipment:
a 1-quart jar
  1. Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
  2. Add the vinegar, sugar, coriander seeds, peppercorns and turmeric and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
  3. Pack the turnips into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.