Recipe courtesy of Tiffani Thiessen

Pickled Turnips

  • Level: Easy
  • Total: 168 hr 20 min (includes pickling time)
  • Active: 10 min
  • Yield: 1 quart
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Ingredients

1 pound turnips, peeled, quartered and sliced 1/4 inch thick

1 small red beet, peeled and quartered 

1 clove garlic, thinly sliced 

1/2 cup white vinegar 

2 tablespoons kosher salt 

1 teaspoon sugar 

Directions

Special equipment:
a wide-mouth, heatproof 1-quart jar
  1. Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
  2. In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

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