Pickled Pink Turnips

Pickled Pink Turnips


2 pounds small white turnips, peeled
and cut into 1/4 inch thick batons
1 cup water
2 cups apple cider vinegar
2 tablespoons sugar
3 tablespoons kosher salt
2 teaspoons mustard seeds
1 medium beet, peeled and cut into
thin slices

  • Place turnip batons in a large bowl.
  • In a medium sauce pan over medium heat, bring the water, vinegar, sugar, salt and mustard seeds to a boil.
  • Reduce the heat to low and simmer until the sugar and salt dissolve, 3-5 minutes.
  • Pour the liquid over the turnips and let sit for 20 minutes.
  • Tightly pack the turnips into jars and add beets into the jars.
  • Carefully pour the brine into the jars to the top.
  • Tightly seal each jar and refrigerate.
  • Pickles are ready to eat after 3 days and will last in the refrigerator for two months.

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