Pickled Turnips Recipe

Why eat pickled foods? 

 A) Their tasty crunch makes any meal into an event                                                                  B) They are full of probiotics, which leads to a healthy gut                                                        C) Classic recipes are making a comeback as people rediscover the value of traditions            D) All of the above

Yes, it's D. Now, to the recipe!


  • 3 cups water  
  • 1 cup white vinegar
  • 1/3 cup salt
  • 1 lb turnips
  • 1 small beet
  • optional inclusions: bay leaf, serrano or chili peppers, 3 cloves garlic

Boil 1 cup of water (with a bay leaf or two, if you desire) and dissolve 1/3 cup salt into it. Cool by adding the rest of the water and vinegar. Remove bay leaf. (Side note- you basically want enough liquid to cover the beets and turnips mixture- so feel free to double the liquid portion as needed.)

Slice turnips and beets into small slices, like very skinny french fries. Place them in a mason jar and layer in the garlic and peppers, whole or sliced as you prefer. Pour the vinegar and salt water mixture over them and be sure they are completely immersed. Put the lid on and and leave on the counter for a week to brine. You may then enjoy the pickled turnips, and store in the refrigerator for up to 6 weeks. Mine never last this long! The bright hue (from the beets) and flavor contribute a lot of zest to each meal. 

My favorite is to serve on top of sliced cucumber for a refreshing mid-afternoon snack. 

In addition to providing a good daily dose of food-based probiotics, turnips in particular are a great source of Vitamin K, Vitamin A, Vitamin C, Folate (Vitamin B9), Vitamin B2, Vitamin E, Iron, and fiber. They also provide minerals such as Copper, Manganese, Magnesium, Calcium, Potassium, and Phosphorus.