Pickled Turnips Recipe

Ingredients

• 240 ml (1 cup)hot water (tap water is also suitable)
• 240 ml (1 cup)white distilled vinegar
• 15 ml (1 tablespoon)granulated sugar or cane sugar
• 30 ml (2 tablespoons)kosher salt
• 454 g (1 lb), peeled and cut into 1.3 cm (½-inch) batonsturnips
• 1 small, raw, peeled and cut into 1.3 cm (½-inch) batonsred beet
• 1, halvedgarlic clove
• 1bay leaf
• 1.25 ml (¼ teaspoon)black peppercorns

Instructions

1. 1

   Mix the brine

   In a large measuring jug, combine 240 ml hot water, 240 ml white distilled vinegar, 15 ml sugar and 30 ml kosher salt. Stir until the sugar has dissolved.

2. 2

   Layer the vegetables

   In a mason jar, layer the turnips, beet and garlic, beginning with a handful of turnips, followed by a few pieces of beet and a piece of garlic.

3. 3

   Fill the jar

   Continue layering in the same pattern until the jar is full, distributing the ingredients evenly. Press them down gently so they fit.

4. 4

   Add the spices

   Add the bay leaf and black peppercorns to the jar.

5. 5

   Pour in the brine

   Pour the vinegar mixture over the vegetables until they are submerged, leaving about 2.5 cm (1 inch) of space at the top.

6. 6

   Cool and chill

   Seal the jar tightly and leave it to cool to room temperature before placing it in the refrigerator.

7. 7

   Let them pickle

   Refrigerate for at least 3 days before serving so the flavours can develop. For the best results, wait 5–7 days.

What are pickled turnips?

Pickled turnips are a familiar Middle Eastern condiment, often served alongside wraps, grilled foods and mezze. The vinegar brine gives the roots a tangy flavour while keeping their bite.

Beetroot is layered in with the turnips to tint them pink as they pickle. This version uses garlic, bay and peppercorns for gentle savoury notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 44 calories, 1g protein, 8g carbs, 0g fat.

Most of the carbohydrate comes from the turnips and beet, with a smaller contribution from the sugar in the brine; the vegetables provide a little protein and the recipe contains very little fat. Pair a serving with a protein-rich main and other vegetables for a more rounded plate.

Getting the brine right

Dissolved salt: Stir the salt and sugar into the hot water and vinegar until no crystals remain. This helps the brine season the vegetables evenly.

Even coverage: Pour the brine over the packed vegetables until they are submerged, while keeping the specified space at the top of the jar.

Cutting and layering

Uniform batons: Cut the turnips and beet into similarly sized 1.3 cm batons so they sit neatly in the jar.

Distributed colour: Alternate turnips, beet and garlic rather than placing all the beet at the bottom. This spreads the beet’s colour through the jar as it pickles.

Keeping the crunch

Gentle packing: Press the vegetables down just enough to fit them in; crushing them can damage their crisp texture.

Submerged pieces: Keep the vegetables below the brine while they chill. If they float, a clean utensil can be used to nudge them back under before sealing.

Allow time to pickle

Minimum wait: Give the jar at least 3 days in the refrigerator before serving, as the recipe directs.

Deeper flavour: Waiting 5–7 days gives the flavours more time to meld. The turnips will take on more of the beet’s pink colour as they sit.

Serving ideas

For wraps: Add a few batons to wraps or sandwiches for a crisp, acidic contrast to savoury fillings.

For a spread: Serve them with grilled meats or include them on a mezze table alongside other small dishes. A little goes a long way as a punchy accompaniment.

Recipe notes & tips

• Use a clean jar and utensils when packing the vegetables.
• Cut the turnips and beet into even batons for consistent packing.
• Stir the brine until the sugar and salt have dissolved.
• Pack the vegetables firmly enough to fit, but avoid crushing them.
• Keep the vegetables submerged beneath the brine.
• Wait 5–7 days for the best-developed flavour.

Variations

• More garlic: Add another halved clove for a stronger savoury note.
• Extra pepper: Increase the peppercorns slightly for a more pronounced peppery edge.
• Milder brine: Reduce the sugar a little for a sharper-tasting pickle.
• Mixed roots: Replace some of the turnips with similarly cut vegetables that fit comfortably in the jar.
• More beet colour: Add a few extra pieces of beet to deepen the pink tint.

Common mistakes to avoid

• Undissolved salt or sugar: Stir the brine thoroughly before pouring it over the vegetables.
• Uneven batons: Cut pieces to a similar thickness so they pickle at a similar pace.
• Overpacking: Press gently and leave the required space at the top rather than forcing in more vegetables.
• Exposed vegetables: Make sure the pieces are submerged beneath the brine.
• Serving too soon: Chill for at least 3 days, or wait 5–7 days for the best result.

How to store

Keep the sealed jar refrigerated. Use clean utensils to remove the pickles, and keep any remaining vegetables submerged in the brine; discard them if their appearance or smell seems off.

Frequently asked questions