Pickled Turnips

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Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

Pickled Turnips
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 2 1/2 pounds turnips , peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)

  • 6 slices peeled beet

  • 3-6 whole large cloves garlic , sliced

  • 3 cups distilled white vinegar or cider vinegar

  • 3 cups water

  • 2 tablespoons plus 2 teaspoons sea salt

  • 2 tablespoons sugar

  1. Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.

  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.

  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)

  4. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

Nutritional Facts

Serving Size
1/4 cup
1 g
0 g
Saturated Fat
0 g
0 g
0 mg
Dietary Fiber
0 g
58 mg
100 mg
6 pint jars (about 12 cups)
Free food

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