Get ready to fall in love with turnips! Not too many people are familiar with turnips these days. Let alone, Pickled Turnips. But trust me, once you taste these tangy and crunchy Pickled Turnips, you won't be able to stop at just one. Serve pickled turnips with Chicken Shawarma, in a Falafel Sandwich, or with any Middle Eastern meal.
Why This Recipe Works
Pickled turnips are crunchy, salty, and absolutely delicious! They have a slightly peppery taste similar to radishes, which is one of the reasons I love them so much.
However, they are also sweet, crisp, and bursting with vinegary goodness. Not to mention, they're gorgeous and will brighten up any spread.
What Goes into This Recipe
Ingredient Notes and Substitutions
- Turnips — Turnips are the main ingredient in this recipe. Make sure the turnips look fresh, firm, and without blemish.
- Beets — Beets are needed to lend a beautiful pink shade to the pickled turnips. They usually bleed quite a bit so be sure to wear an apron.
- Peppers — Peppers aren't generally used to make pickled turnips but I love the extra spice they add.
How to Make Pickled Turnips
STEP 1: Peel and slice the turnips in half or fourths (depending on size), then slice into rings. Slice each serrano down the middle and remove the stem. Next, peel and slice garlic cloves in half.
STEP 2: Peel and slice the beets into strips.
STEP 3: Boil water and stir in the salt until dissolved. Add the vinegar to the salt solution and mix to combine.
STEP 4: Divide the vegetables equally between the jars, layering the turnips and beets.
STEP 5: Pour the liquid over the vegetables, making sure the vegetables are fully submerged. Leave a ¼" headspace from the top of the jar.
STEP 6: Hand-tighten the lids and store them in the refrigerator for at least one week before eating them. If storing for a longer time, fully submerge in water and boil/process for 10 minutes before storing.
Recipe FAQs
Turnips are considered a root vegetable, similar to beets, carrots, parsnips, and potatoes.
There are a few varieties of turnips. The smaller variety is enjoyed by humans, while the larger variety is commonly used to feed livestock.
The first time I decided to make pickled turnips, I couldn't even find them in the store. Embarrassingly, I grabbed rutabagas instead!
Something told me to go back and check the name above the display. Sure enough, I had grabbed rutabagas.
The two look very similar, and are actually considered "cousins." So learn from my mistake and check those labels!
While doing some research on the differences between the two, I read that rutabagas are a hybrid of a cabbage and a turnip... who knew?
In the Middle East, pickles are served with most meals. In fact, every good Middle Eastern housewife has a large tub full of pickles ready to dish out when company arrives.
My mom was no exception. She was known for her pickles. As a matter of fact, many years ago, my uncle, Bob, tried convincing her that she should market her pickles. But alas, it wasn't meant to be.
Middle Eastern restaurants serve Picked Turnips with many of their dishes, especially kabobs and grilled chicken.
Now you can make your own Pickled Turnips at home with this super easy recipe!
Pro Tips
- Pickled turnips should be stored in the refrigerator and consumed within 4 months or less. After that, they can lose their beautiful bright color and won't taste the same.
- For longer storage, the sealed jars should be processed in boiling water for 10 minutes, then stored in a dark, cool pantry.
- If you prefer mild food, the Serranos can be left out of the recipe.
- The reason I don't cut the beets and turnips into the same shape is to distinguish between the two once pickled because they will both be the same color.
- The beets can also be eaten but will have a softer texture and won't have the same crunch as the turnips.
Related Recipes
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Middle Eastern Pickled Turnips
Ingredients
- 2 cups water
- ¼ cup sea salt
- 1 cup cider vinegar
- 1 cup white vinegar
- 2 large turnips (approx. 1½ to 2 lbs.
- 6 cloves garlic
- 2 serrano peppers
- 2 medium beets
Instructions
- Note: You will need four ½ quart canning jars.
- Peel and slice the turnips in half or fourths (depending on size), then slice into rings. Slice each serrano down the middle and remove the stem. Next, peel and slice garlic cloves in half.
- Finally, peel and slice the beets into strips.
- Boil water and stir in the salt until dissolved. Add the vinegar to the salt solution and mix to combine.
- Divide the vegetables equally between the jars, layering the turnips and beets.
- Pour the liquid over the vegetables, making sure the vegetables are fully submerged. Leave a ¼" headspace from the top of the jar.
- Tighten the lids and store in the refrigerator for at least one week before eating them. If storing for a longer time, fully submerge in water and boil/process for 10 minutes before storing.
Notes
- Pickled turnips should be stored in the refrigerator and consumed within 4 months or less. After that, they can lose their beautiful bright color and won't taste the same.
- For longer storage, the sealed jars should be processed in boiling water for 10 minutes, then stored in a dark, cool pantry.
- If you prefer mild food, the Serranos can be left out of the recipe.
- The beets can also be eaten but will have a softer texture and won't have the same crunch as the turnips.
Nutrition
This post was originally published on 7/17/2017 and updated on 9/30/2020 by adding new process shots.
beni says
I love pickled beets and can’t wait to make this recipe. Thanks for sharing it.
Hilda Sterner says
I'm sure you will love it!
Ven-Astasia Quangvan says
Thank you ! How long would these last for ?
HildaSterner says
I would say they'd be good for up to 4 to 6 months. After that, they lose their beautiful color and don't have the same flavor.
Pramane Younathan says
Hilda this recipe is amazing! I was not a fan of beets or turnips but I love it because of this recipe. I made 4 more jars today.
HildaSterner says
Thank you for the review. I'm so glad you like them! Have a wonderful day and stay safe!
Billy says
The color on these is so great! Cannot wait to make these at home myself My family will love them.
HildaSterner says
Hi Billy, Thanks for stopping by. I'll look forward to hearing what your family thinks. They definitely are gorgeous, but also quite delicious. Have a good one and thanks again for your comment!