Pickled Turnips

Course: Side Dish
Cuisine: American, Mediterranean
Keyword: pickled turnips, pickled vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 cups
Calories: 51kcal
Author: Victor
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  • 3 cups water
  • 3 Tbsp kosher salt or sea salt
  • 1 cup white vinegar
  • 2 lbs turnips peeled and cut into 3/8" sticks
  • 2 beets peeled, cut in half and sliced about 1/4" thick
  • 3 cloves garlic peeled and thinly sliced
  • 3 bay leaves
  • 1 Tbsp black peppercorns whole


  • Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
  • Add the rest of the water, the vinegar and stir.
  • Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.


Calories: 51kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2714mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 25.2mg | Calcium: 51mg | Iron: 0.6mg