Pink Pickled Turnips
Crisp white turnips submerged in a vinegary brine stained vibrant magenta by a single raw beet. The key is to slice the turnips into thick batons so they retain a firm, snapping texture after several days in the jar.
Balance the bite
The turnip provides the crunch, while the beet provides the color and an earthy sweetness that tames the vinegar. Ensure your brine is boiling when poured to speed up the pickling process.
- Large glass mason jar with tight lid
- Chef's knife
- Small saucepan
What goes in.
- 1 lbturnips, peeled and cut into 1/2-inch batons
- 1 smallred beet, peeled and thinly sliced
- 1 cupwhite vinegar
- 1 cupwater
- 1.5 tbspcoarse sea salt
- 2 clovesgarlic, smashed
The beet bleed
Do not skip the beet. The citric acid of the vinegar draws the pigment out of the beet fibers, turning the entire jar a neon pink within twelve hours.
The method.
Prepare the vegetables
Pack the raw turnip batons, beet slices, and smashed garlic cloves tightly into a clean glass jar. Leaving minimal empty space keeps the vegetables submerged.
Make the brine
Combine vinegar, water, and salt in a saucepan. Bring to a rolling boil over high heat, stirring until the salt granules disappear completely.
Submerge
Pour the hot liquid over the turnips until they are entirely covered. Leave about a half-inch of space at the top before sealing the lid.
Cure
Let the jar cool on the counter. Once cool, move it to the refrigerator. Wait at least four days before opening; the turnip needs this time to absorb the brine and lose its raw, sulfurous edge.
When it doesn't go to plan.
Use a mandoline if you prefer uniform, paper-thin slices instead of batons.
If the brine does not fully cover the vegetables, top off with a splash more white vinegar.
These will stay crisp in the refrigerator for up to three weeks.
The ones that keep coming up.
Why do the turnips get soft?
Softness usually happens if the turnips were sliced too thin or if the brine was added while boiling too vigorously. Keep the batons sturdy to maintain the snap.
Can I use apple cider vinegar?
You can, but it will cloud the color and add a fermented sweetness that changes the profile. Stick to white vinegar for a sharp, clean finish.
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