Easy Pickled Turnips – Crunchy, Tangy, and Ready in Days!
Pickled turnips are tangy, crunchy, and super easy to make at home—great for adding zip to sandwiches, bowls, or salads.
Ingredients
- 3 medium turnips peeled and sliced into sticks
- 1 small beet peeled and sliced (for color)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar optional, for balance
- 2 –3 garlic cloves peeled
Instructions
- Prepare the vegetables: Peel and slice turnips and beet into sticks. Peel garlic cloves.
- Make the brine: In a saucepan, bring water, vinegar, salt, and sugar to a boil. Stir until dissolved. Remove from heat and let cool slightly.
- Pack the jar: In a clean quart jar, layer turnips, beet slices, and garlic.
- Add the brine: Pour the warm brine over the vegetables, ensuring everything is submerged. Seal the jar with a lid.
- Pickle: Let sit at room temperature for 1 day, then refrigerate. They’ll be ready to eat in 4–5 days and last several weeks refrigerated.