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Pickled Turnips

Discussion in 'Root Crops' started by xray, Jan 20, 2019.

  1. xray

    xray Master of the Pit

    Here’s a recipe for quick pickled turnips. Usually these are made with red beets but I omitted them since I’m not a fan of beets.


    2 cups water
    2 cups white vinegar
    1/3 cup Kosher salt
    3T sugar
    2T pickling spice
    2 garlic cloves, smashed
    2 bay leaves

    Disolve salt and sugar into 2 cups of water. Heat and add vinegar.

    In a clean jar, place crushed garlic, bay leaves and pickling spice.

    Add cut-up turnips, then fill the jars with the brine. Let cool and then refrigerate.

    Let turnips sit in the refrigerator for 5 days.

    Note: These are not meant for long term storage. They are a quick refrigerator pickle. I usually eat these within two weeks.
    Last edited: Jan 20, 2019
    crazymoon likes this.
  2. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Hmm, I'm going to do this. Do they need to rest for a bit before eating them? Because turnips are pretty dense.
  3. xray

    xray Master of the Pit

    Oops, I’ll edit to reflect this.

    I let them sit for 5 days...but I’ve started to sample them the next day and the days after that.
    Steve H likes this.
  4. buzzy

    buzzy Smoking Fanatic OTBS Member

    Sounds like a good recipe for turnips. Never tried them pickled but made sauerruben with them a few time. I liked that. Thanks for sharing.
  5. xray

    xray Master of the Pit

    Thanks buzzy, these are good for snacking...cuts down on my potato chip consumption.
  6. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    XR, Just saw this post ,those babies look delicious!
  7. xray

    xray Master of the Pit

    Thanks for the like CM, they taste like a super crunchy pickle with that little turnip kick at the end.

    I’m sure you could use dill and other spices.

    I just ran out so I’m going to make more. I may add some hatch chili flakes to the next batch and see how they come out.