Turnip Pickles

Pink food

Refreshing turnip pickles with a crunch and twang of sour. Colored with beets this garnish has a blazing bright magenta color that can't be ignored. Put the pickles together 3-5 days before serving in salads, on sandwiches or burgers, on the side with meat. So far this summer they have disappeared from every bbq I've brought them too.

Turnip Pickles

1 bunch (about 1 lb) of farmer's market turnips
1/2 small beet
1 2/3 cups water
1 1/2 tblsp salt
1 tblsp sugar
1 1/2 tblsp white wine vinegar
1 peeled garlic clove
1 small bunch fresh herbs (thyme, oregano, marjoram etc.)

Remove greens from turnips and beet, reserve for another use. They can be wilted or used in a salad. Clean vegetables and slice on a mandolin, about 1/8" thick. If you don't have a mandolin you can slice into 1/4" sticks.

Sliced, stained turnips. Anything white will get stained by beets, like it or not.

Meanwhile heat water, salt, sugar, and vinegar in a saucepan. Bring to a boil and remove from heat. Add sliced vegetables, herbs, and garlic to a clean glass jar with a good lid. I prefer mason jars. Add brine mixture and cover with lid. Let sit at room temperature in a dark place for 3-5 days. I suggest tasting them after 2 days, to experience how the flavor develops. Chill when ready, lasts 2-4 weeks.

Double batch, the jar on the right has more beets


  1. Julie, check back and let me know how you like them and how you ate them! Thanks.

  2. These look lovely. I cant wait to get me some beets and try it.

  3. In the middle east, we put those in Falafel sandwiches, they are HEAVENLY. Thanks for the recipe, will try it next week :-)


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