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Pickled Turnips

WebMD Recipe from

Total Time: 30 mins

Pickled Turnips

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.


  • 2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
  • 6 slices peeled beet
  • 3-6 whole large cloves garlic, sliced
  • 3 cups distilled white vinegar, or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar


Step 1
Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
Step 2
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Step 3
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
Step 4
Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

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