Pink Pickled Turnips
These turnips rely on the pairing of white root vegetables with a few slices of raw beet, which bleeds its color into the brine to create a neon-pink crunch. They are ready to eat in three days, offering a sharp, vinegary snap that cuts through fatty, rich proteins.
The color is in the slice.
Your turnip slices should be thin enough to translucent, but thick enough to retain a distinct crunch. The beet is strictly for color; if you want a deeper shade, use more beet.
- Mandoline or sharp chef's knife
- Wide-mouth glass canning jar
- Medium saucepan
What goes in.
- 1.5 lbturnips, peeled
- 1 smallred beet, peeled and thinly sliced
- 2 cupswhite vinegar
- 1 cupwater
- 2 tbspkosher salt
- 2 clovesgarlic, smashed
Layering for saturation
Do not mix the beets into the brine. Layer them between the turnip slices inside the jar so the pigment transfers evenly across the entire batch.
The method.
Prep the vegetables
Slice the peeled turnips into sticks or rounds about an eighth-inch thick. Slice the beet into very thin discs.
Pack the jar
Place the garlic cloves at the bottom. Fill the jar by alternating layers of turnips and beet slices, pressing them down firmly to maximize space.
Make the brine
Combine vinegar, water, and salt in a saucepan over medium-high heat. Stir until the salt is completely dissolved. Pour the liquid over the vegetables while it is still hot, ensuring they are fully submerged.
Seal and wait
Screw the lid on tightly and let the jar sit at room temperature for 24 hours. Move it to the refrigerator for another two days before opening.
Other turns to take.
Spiced
Add one dried bay leaf and a half-teaspoon of black peppercorns to the bottom of the jar for a subtle earthy background note.
Hot
Toss in one sliced serrano pepper if you prefer a heat that lingers on the back of the tongue.
When it doesn't go to plan.
Use a weight or a smaller jar lid inside the top to keep the turnips held firmly below the brine line.
If the color looks uneven, give the jar a gentle shake after the first 24 hours.
These stay firm in the refrigerator for up to a month, though the vinegar will sharpen the longer they sit.
The ones that keep coming up.
Why are my turnips soft instead of crunchy?
The water in the brine might be too hot when added, or the slices were cut too thin. Keep the cuts uniform and ensure the brine cools slightly before pouring if you prefer maximum texture.
Can I reuse the brine?
Once the vegetables are gone, the brine can be used one more time for a fresh batch of turnips, though you may need to add a pinch of salt to restore the balance.
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