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Pickled Turnipλ︎

Eat as a healthy snack by itself, stuff them into pitta with falafel or to add some crunch to a burrito.

Turnips are root vegetables that are mostly white in color with a purple or pink skin.

Smaller turnips tend to be sweeter and more crisp, while larger turnips have a sharper flavor.

Use turnips that are as fresh as possible so they are nice and crunchy when pickled.

Store in the refrigerator for up to 1 month

Avoid turnips with brown, soft spots

Pink Pickled Turnipsλ︎

A common approach is to add a small amount of beetroot to each pickling jar, to give the turnip chips a pink color and slightly sweeter flavour.

NOTE: Pink Turnips are common in Middle Eastern dishes, e.g. Turkish & Lebanese meals.

Pink Pickled Turnips

Ingredientsλ︎

  • 1 Mason jar (or similar sealed glass jar)
  • Pickling Vinegar - Apple Cider recommended
  • 2 small turnips
  • 1 small beetroot
  • additional seasonings if required (see variants)

Recipeλ︎

  1. Peal the turnips and beetroot.

  2. Slice each turnip into approximately 1cm thick batons.

  3. Slice the beetroot into approximately 0.5cm thick slices.

  4. Place the sliced turnip and beetroot into the jar.

  5. Fill the jar with vinegar until all the turnips are covered completely.

Beetroot can also be eaten

Once the turnips have sufficiently pickled then you can start eating the beetroot.

The beetroot will be softer than raw beetroot, so suggest adding them to a curry or stir-fry.

Variantsλ︎

Try adding herbs and spices to mix up the flavor of your pickled turnips.

  • A few Bay leaves
  • A clove of garlic roughly chopped (don’t eat the pickled garlic directly)
  • A teaspoon of fennel seeds, coriander seeds, or black peppercorns
  • Half a teaspoon of Red pepper flakes, or a few chili peppers or jalapeno's to add a little heat