Pickled Turnips

You might be asking yourself, “pickled turnips? What exactly is a turnip?” Well, for one thing, it’s a root vegetable, and belongs to the Brassicaceae family.

The first time I decided to attempt 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, and sure enough, I had grabbed rutabagas. The two look very similar, and are considered “cousins.”

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? So now that you know a little bit more about turnips, what do you do with one? Well, buy a couple, and give my Middle Eastern pickled turnips recipe a try!



Print Recipe
Pickled Turnips
turnips pickled
Servings
1/2 quart jars
Ingredients
Servings
1/2 quart jars
Ingredients
turnips pickled
Instructions
  1. Boil water, and stir in the salt until dissolved. Mix in the vinegar, and set aside. Peel, and slice the turnips into fourths, then slice into rings. Slice each serrano down the middle, and remove the stem. Peel and slice garlic cloves into two pieces each.
    sliced beets
  2. Peel, and slice the beets into strips. The reason I don't cut them into the same shape as the turnips is to distinguish between the two once pickled and the turnips take on the same color as the beets.
    sliced beets
  3. Divide the vegetables equally between the jars, layering the turnips and beets.
    turnips pickled
  4. Divide the vinegar and saltwater mixture between the jars, making sure the vegetables are completely covered, leaving at least 1/4" space from the top of the jar.
    pickled turnips and beets
  5. Tighten the lids and store for at least one week before eating.
    canning turnips
  6. After a week, remove from the jars and serve with your favorite meal! Hope you enjoy these as much as I do!
    turnips pickled
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