Pink Pickled Turnips
These turnips rely on a simple brine of water, vinegar, salt, and a single beet to turn them a vibrant, deep magenta. They require nothing more than a glass jar and a few days of patience in the refrigerator to lose their raw, sharp bite and become crisp, tangy, and translucent.
The color is non-negotiable
The beet is not just for flavor; it provides the signature color. Choose a firm turnip that feels heavy for its size to ensure the final result stays crunchy rather than pithy.
- glass mason jar with tight-fitting lid
- vegetable peeler
- chef's knife
- saucepan
What goes in.
- 1 lbwhite salad turnips, peeled and sliced into batons
- 1 mediumred beet, peeled and thinly sliced
- 2 cupswater
- 1 cupwhite distilled vinegar
- 1.5 tbspkosher salt
- 2 clovesgarlic, smashed
Temperature Matters
Bring the water, vinegar, and salt to a boil until the salt dissolves completely. Let it cool for ten minutes before pouring over the vegetables so you do not immediately soften the turnip flesh.
The method.
Prep the jar
Pack the raw turnip batons and beet slices tightly into the clean glass jar, layering in the smashed garlic cloves as you go.
Make the brine
In a small saucepan, combine the water, vinegar, and salt. Bring to a boil, then remove from heat and let sit for 10 minutes.
Fill and seal
Pour the warm brine over the turnips until they are fully submerged. If they float, use a small weight or a clean glass pebble to keep them under the liquid.
Cure
Close the lid tightly and place the jar in the refrigerator. Wait at least 5 days before opening, at which point the turnips will have turned bright pink throughout.
When it doesn't go to plan.
Cut your batons into uniform shapes so they pickle at the same rate.
If you prefer a sharp garlic bite, slice the garlic thinly instead of smashing it.
These will stay crisp in the refrigerator for up to one month.
The ones that keep coming up.
Can I use apple cider vinegar?
You can, but it will tint the final color to a warmer, muddier hue and change the flavor profile significantly.
Why are my turnips soft?
The brine was likely too hot when poured, or the turnips were stored in the refrigerator for too long after being sliced.
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