Make a batch of radiant Pickled Turnips to create a picture-perfect dish.
Turnips are a root vegetable commonly associated with beets due to their shape, vibrant purple tinge, and similar texture. However, their closest relatives are really radishes. These pickled turnips are made fresh and soaked in homemade brine, resulting in a beautiful snack or topping for salads, rice bowls, and more. As you can see from the photos, thanks to the addition of beets, the result is colorful turnip batons stained bright pink; almost too picture-perfect to eat! Not only are they beautiful, delicious, and nutritious, but they require only a few simple ingredients to make. Now, tell me this isn’t a win-win dish.
Are Pickled Turnips Healthy?
Yes! They are as clean as it gets. The primary ingredients are turnips and beets, which are both nutrient-dense veggies. Both are high in fiber, folate, vitamin C, and other antioxidants. The absence of artificial preservatives also makes this a healthier option than many store-bought pickled products, which are often loaded with preservatives to maintain their shelf life. You also have the option to replace the sugar in this recipe with coconut sugar or simply not include it at all.
Additions for Pickling
The cool thing about this recipe is you can replace the turnips for just about any veggie. The base of the brine is really all you need. However, I suggest you choose a firm vegetable that can hold its own as it soaks. Vegetables that work well for pickling are asparagus, cauliflower, carrots, fennel, ginger, onions, parsnips, peppers, radishes, and rhubarb.
For added flavor, you can add seasonings to your brine, like bay leaves, fennel seeds, coriander seeds, peppercorns, and red pepper flakes. And while you are at it, why not stock up? Purchase a few mason jars and have a pickling party. It’s actually a tradition in my family. Every year, my mom and her sisters purchase pounds worth of green peppers from a farm in Stockton, and the three of them go to work. They stuff countless jars for cooking, snacking, and gifting. Like I said, it doesn’t have to be with just turnips. Try this method on a few different veggies. All shapes and sizes are welcome here!
How to Make Ahead and Store
Since they are fermented, these pickled turnips have an impressive shelf life. Keep them in the refrigerator and use within one month.
Serving Suggestions
And just like that, you have pink, pickled turnips. These turnips can be added to sandwiches or salads for additional flavor and color. Use them to create a Mediterranean board with sliced cucumbers, torn pita pieces, and mini tomatoes surrounding dips of all sorts, like homemade hummus, creamy tzatziki, and eggplant baba ghanoush. They are a colorful delight and stunning garnish for rice bowls of all kinds. Try them on this low-carb poke bowl or pair with a chicken shawarma dish.
Ingredients
- 1 1/2 cups water
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 large garlic clove smashed
- 1 pound turnips peeled and cut into 1/2 inch thick batons
- 1 small beet peeled and diced
Instructions
- Combine water, vinegar, salt, and sugar in a large jar. Stir until the salt and sugar are dissolved.
- Add the smashed garlic, turnips, and beets to the jar. Ensure the vegetables are fully submerged.
- Seal the jar and let it sit at room temperature in a cool, dark place for 5 days. After 5 days, refrigerate and use within one month.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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