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top view pickled pink turnip sticks on a white round plate
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Homemade Pickled Turnips

This simple recipe for pickled turnips delivers crunchy, vibrant pink pickles perfect for shawarma, falafel, or snacking.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: condiment
Cuisine: Mediterranean
Diet: Gluten Free
Skill Level: Beginner
Servings: 16
Author: Rena Awada

Ingredients

  • 1 cup white distilled vinegar
  • 3 cups water
  • 3 tablespoons kosher salt not table salt
  • 2 tablespoons sugar
  • 2 bay leaves
  • 2 pounds turnips or 2 large turnips peeled and cut into ½-inch thick batons
  • 1 small beet peeled and diced

Instructions

  • Place a medium saucepan over medium-high heat. Add the 3 cups water, 1 cup white distilled vinegar, 3 tablespoons kosher salt, and 2 tablespoons sugar. Stir well to combine, then heat it until it just starts to boil. About 2-3 minutes.
    water sugar salt and vinegar added to pan and boiled for a few minutes.
  • Remove from the heat and let it cool for a few minutes.
  • Add the 2 pounds turnips (cut into thick batons) and 1 small beet (diced) into the mason jars along with 2 bay leaves (one in each jar).
    Beets and turnips are added to a jar with a bay leaf.
  • Divide the hot vinegar water into the mason jars until the turnips are all covered to the top.
    Brine water is being added to the jar with turnips.
  • Set aside and allow it to cool completely. Cover the jars with the lids and let them sit in a cool, dry area at room temperature for 5 days.
    pickled turnips in a jar.
  • When cool, seal the glass jar tightly and let it sit at room temperature on your kitchen counter or in the fridge for 5 days. It will need 5 days before it’s ready to serve.
    pickled pink turnips in a jar.

Notes

  • Jars: You'll need two 32-oz mason jars with tight-fitting lids to pack the pickled turnips in.
  • Storage: If you leave the turnips to pickle for 5-7 days on the kitchen counter, store them in the fridge after opening. 
  • Beets: This will add color and make your turnips pink.
  • You may skip step one and just add salt, sugar, and vinegar into 3 cups of hot water and stir until everything is dissolved, and then move on to step 2.
  • Do use kosher salt and not table salt
  • The Jar Pickled Turnips in its brine will last up to 4 weeks in the fridge.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 1352mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 0.2mg