Print Recipe

Small Batch Pickled Turnips

[makes 3 half-pint jars for the refrigerator]
Author: Roseanne Carrara, The Lunchbox Season



  • 1 large and 1 medium turnip peeled and sliced into "fat french fries" [4 heaping cups]
  • 1 medium beet peeled and sliced into about 12 pieces
  • 4 1/2 c water
  • 1/2 c kosher salt
  • 1 1/2 c vinegar for pickling [white or apple cider]
  • 3 cloves garlic peeled and smashed slightly with the side of a good knife
  • 3 bay leaves


  • Place 1 c water in a pot and bring to a boil.
  • Add the salt and stir until dissolved.
  • Remove from heat.
  • Cool for 3-5 minutes.
  • Drop 2-4 small chunks or slices of beet in the bottom of each jar.
  • Drop 1 smashed garlic and 1 bay leaf in the bottom of each jar
  • Add your turnips, peeled and sliced into "fat french fries," to the jars.
  • To your pot of salt water, add the additional 3.5 c water and the vinegar and stir.
  • Pour the salt water and vinegar mixture into the jars.
  • Seal with lids.
  • Set the jars on the counter for a moment and enjoy watching the red red beet juice travel up towards the top of the jars and begin to colour the turnips!
  • Place the jars in the refrigerator.
  • Allow them to to set for at least 2-3 days before eating.
  • These pickles are best eaten within a month of preparation. Of course, in our house, they will be eaten long before that!