Quick Pickled Turnips

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Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

 Quick Pickled Turnips
photographer: Erica Allen
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 3-4 small turnips, (about 12 ounces), peeled and very thinly sliced

  • 1/2 cup quartered and thinly sliced red onion

  • 3 cloves garlic, smashed and peeled

  • 1 cup white-wine vinegar

  • 1 cup hot water

  • 1 tablespoon sugar

  • 10 whole black peppercorns

  • 1 teaspoon salt

  • 1/4-1/2 teaspoon crushed red pepper, (optional)

Directions
  1. Cover and refrigerate for up to 2 weeks.

  2. About 2 1/2 cups

  3. Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.

  4. Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.


Nutritional Facts

Servings
10
Per 1/4-cup serving
Calories
12
Carbohydrates
3g
Fat
0g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
0g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
73mg
Sodium
52mg
Added Sugars
0g
Exchanges
1/2 vegetable
Carbohydrate Servings
0

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