Pickled Turnips
Bright, tangy pickled turnips with vibrant beet color, perfect as a snack, side, or addition to salads, offering a refreshing crunch and bold flavor for any meal.
Ingredients
Instructions
- Peel and wash the turnips; cut into quarters or slices.
- Pack the turnip pieces into a clean jar, placing pieces of raw beet between layers for color.
- Dissolve 6 to 7 tablespoons of salt in 3 1/2 cups of water and stir in 1 1/4 cups of vinegar.
- Pour the salted vinegar mixture over the vegetables, covering them completely.
- Seal the jar tightly.
- Store in a warm place for 10 days to allow pickling.
- After 10 days, refrigerate if desired before serving.
Tips & Substitutions
For enhanced flavor, consider adding garlic cloves or chili flakes to the brine. If you prefer a sweeter pickle, you can include a tablespoon of sugar. Use red beets for a vibrant pink color, or substitute with other root vegetables like daikon radish. Ensure your jar is sterilized to prolong shelf life. This pickled turnip recipe is a great addition to any vegan recipes meal.
Serving Suggestions
Serve these pickled turnips as a tangy side dish or a crunchy topping for tacos and sandwiches. They pair beautifully with dishes like Beef Tapa or can be enjoyed as part of a vibrant Fruit Medley Bowl. They also make a great addition to a Crispy Radish Salad for a burst of color and flavor.
Storage & Reheating
Once pickled, these turnips can be stored in the refrigerator for up to a month. Make sure the brine fully covers the turnips to prevent spoilage. If you have leftovers, simply keep them sealed in their jar. The pickles will continue to develop flavor over time, making them even more delicious when served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Turnips contains roughly 200 calories, with 1g protein and 39g carbohydrates. Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long should I let the pickled turnips sit before eating?
It's best to let the pickled turnips sit for at least 10 days to develop their full flavor. However, if you're in a hurry, you can taste them after a few days. Just remember that the longer they sit, the more the flavors will deepen.
Can I use other vegetables instead of turnips?
Yes, you can experiment with different vegetables! Daikon radish, carrots, or even cucumber can work well. Just keep in mind that different vegetables may require adjustments in pickling time for optimal flavor.
Is it necessary to use a raw beet in this recipe?
While the raw beet adds color and a hint of sweetness, it’s not absolutely necessary. If you prefer, you can omit it or substitute with another vegetable, but the vibrant pink hue will be lost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).