This easy homemade pickled turnips recipe is the perfect addition to your meals. Made with fresh turnips, beets, garlic, and a tangy vinegar brine, these pickled vegetables are quick, simple, and full of flavor. The vibrant pink hue from the beets adds a beautiful touch to the jar, while the tangy and savory brine makes them the perfect side dish or topping.

Ingredients

1 ½ cups hot water
½ cup white vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
1 large garlic clove, smashed
2 bay leaves
1 pound turnips, peeled and cut into ½-inch thick batons (about 3 small ones)
1 small beet, diced

Instructions

Prepare the Pickling Liquid:
In a 32-ounce wide-mouthed glass mason jar, combine the hot water, white vinegar, kosher salt, granulated sugar, garlic, and bay leaves. Stir continuously until the salt and sugar fully dissolve.
Add the Vegetables:
Add the sliced turnips and diced beets to the jar. Make sure they are completely submerged in the vinegar mixture.
Cool the Jar:
Let the jar sit at room temperature until it cools down. Once cooled, seal the jar tightly.
Pickling Process:
Allow the pickles to sit for 5 days at room temperature in a cool, dark place. After 5 days, transfer the jar to the refrigerator. These pickled turnips will be good for up to one month.

Why You’ll Love This Recipe

Tangy & Flavorful: The combination of vinegar, garlic, and bay leaves adds a tangy and aromatic punch to the crunchy turnips and sweet beets.
Easy to Make: With simple ingredients and minimal effort, you can enjoy homemade pickles in just a few days.
Colorful & Vibrant: The addition of beets not only enhances the flavor but gives the pickled turnips a beautiful pink hue.
Versatile: These pickled turnips can be enjoyed on their own or used as a topping for sandwiches, salads, or as a side with Mediterranean dishes.

Tips

Submerge the Vegetables: Make sure the turnips and beets are fully submerged in the pickling liquid to ensure they pickle evenly.
Use a Clean Jar: Sterilize the mason jar before using it to prevent any bacteria from spoiling the pickles.
Don’t Rush the Pickling Time: While 5 days at room temperature is enough for the pickling process, the flavor will continue to develop over time, so feel free to let them sit for longer for a more intense flavor.
Adjust the Sweetness: If you prefer a sweeter pickle, increase the amount of sugar to taste.

Variations and Substitutions

Spicy Kick: Add a pinch of crushed red pepper flakes or a couple of hot chili peppers for a spicy twist.
Other Vegetables: Try adding carrots or radishes for additional texture and flavor.
Herbs: Experiment with other herbs such as dill or thyme in place of bay leaves for a different flavor profile.
Vinegar Options: While white vinegar is used in this recipe, you can try apple cider vinegar for a slightly different taste.

FAQs

1. How long do pickled turnips last?

Pickled turnips can last up to a month in the refrigerator. After this time, they may lose their crispness but will still be safe to eat.

2. Can I use other types of vinegar?

Yes! While white vinegar is commonly used for pickling, apple cider vinegar can be a great substitute for a milder flavor.

3. Can I make these pickled turnips without the beets?

Absolutely! The beets add color, but the pickles will still taste great without them. You can also substitute with other root vegetables if you prefer.

Serving

Pickled turnips are a versatile side dish or topping:

Mediterranean Meals: Serve alongside falafel, shawarma, or hummus for a traditional meal.
Sandwiches & Wraps: Use as a tangy and crunchy topping for sandwiches, wraps, or burgers.
Salads: Toss them into salads for added texture and flavor.

Suggestions

Make a Big Batch: Since these pickles last up to a month in the fridge, it’s a great idea to make a larger batch to enjoy over time.
Serve as an Appetizer: Pair with olives, feta cheese, and pita for a Mediterranean-inspired appetizer spread.
Customize the Flavor: Experiment with different spices or herbs in the brine to make these pickled turnips your own!