Pink Pickled Turnips
Crisp turnip wedges cured in a brine of vinegar, salt, and raw beet slices. The beets bleed into the liquid over a few days, turning the pale turnip translucent pink and softening their raw, peppery bite into a sharp, refreshing crunch.
Patience creates the color.
The turnips need time to lose their raw starchiness and soak up the brine. Do not rush the wait; they are best once the brine has turned a deep, stained magenta.
- 1-quart glass mason jar with lid
- chef's knife
- saucepan
What goes in.
- 1 lbturnips, peeled and cut into 1/2-inch batons
- 1 smallbeet, peeled and sliced into thin rounds
- 2 cupswater
- 1/2 cupwhite distilled vinegar
- 2 tbspkosher salt
- 3 clovesgarlic, smashed
Balancing the salt
A ratio of two parts water to one part vinegar keeps the turnips firm without turning them mushy. Ensure the salt is completely dissolved in the warm water before pouring over the vegetables.
The method.
Prepare the vegetables
Pack the raw turnip batons and beet slices tightly into the clean jar. Tuck the smashed garlic cloves between the layers as you pack.
Heat the brine
Bring the water, vinegar, and salt to a simmer in a saucepan just until the salt vanishes. Remove from heat and let it sit for two minutes.
Submerge
Pour the hot liquid into the jar until the turnips are completely covered. The beets should be distributed throughout to ensure even coloring.
Cool and store
Screw the lid on tightly and let the jar sit on the counter until it reaches room temperature. Move it to the refrigerator.
Wait
Check the jar after 48 hours. Once the turnips have turned a vibrant, uniform pink, they are ready to eat.
Other turns to take.
Spiced
Add a dried bay leaf and a teaspoon of black peppercorns to the jar before pouring the brine for a deeper, warmer finish.
Chili-Infused
Toss in one dried bird's eye chili if you prefer a subtle heat that builds in the back of the throat.
When it doesn't go to plan.
Use a weight or a small folded piece of parchment paper to keep the turnips submerged if they float above the brine line.
If the brine level drops after a day, top it off with a splash of water and a pinch of salt.
These will stay crisp in the refrigerator for up to one month.
The ones that keep coming up.
Can I use apple cider vinegar instead?
You can, but it will cloud the color and add a sweetness that changes the profile. White vinegar keeps the color brightest.
Why are my turnips still white?
The color comes entirely from the beet. If they aren't pink, you either didn't use enough beet or the jar needs another day to steep.
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