Pickled Turnips

Pickled Turnips

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Leanne D.


One year,I grew turnips and had so many,I didn't know what to do with them,so I decided to pickle them,I had pickled turnips at a restaurant several years ago and loved them so I thought I'd try making them myself.
I've also made these by heating the brine and pouring them over the turnips and refrigerating over night,they're good that way but allowing them to sit for a week makes a more flavorful pickled turnip.
These are good as a snack,with a sandwich or in a green salad.I keep them in the refrigerator.


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No-Cook or Other


  • ·
    3 c water
  • ·
    1/3 c kosher salt(use can use sea salt)
  • ·
    1 bay leaf
  • ·
    1 c white distilled vinegar
  • ·
    2 lbs turnips or rutabagas,peeled
  • ·
    2-3 slices of peeled beet
  • ·
    3 garlic cloves,peeled & thinly sliced

How to Make Pickled Turnips


  1. In a saucepan, heat about one cup of water. Add the salt and bay leaf, stirring until the salt is dissolved.
    Remove from heat and let cool to room temperature. Add the vinegar and the remaining water.
    Cut the turnips or rutabagas and beet into slices, about the size of French fries. Put the turnips, beets and garlic slices into a large, clean jar, then pour the salted brine over them in the jar,(adding the bay leaf). Cover and let sit at room temperature, in a cool place, for a week. Then refrigerate until ready to serve.
    The turnips will keep for several weeks in the refrigerator.

Printable Recipe Card

About Pickled Turnips

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian Vegan

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