The City Magazine Since 1975

Pickled Turnips

Rate This Recipe: 

2 (32 oz.) or 1 (64 oz.) Ball jar(s) with new lids
2 lbs. white turnips, peeled and sliced
1 medium beet, peeled and sliced
3 garlic cloves, peeled\
1 Tbs. yellow mustard seeds
1-2 Tbs. sea salt
1 1/4 cups white wine vinegar
2 1/2 cups water


Clean the preserving jars. Immediately before using, fill them with boiling water and let sit for 10 minutes before pouring out.
Fill the jars with turnips, alternating slices of beet between layers of turnips. Add garlic cloves and mustard seeds. For quart jars, add one tablespoon sea salt; for half-gallon jars, add two tablespoons. Mix vinegar and water and pour the liquid over the turnips so that they are completely covered. Refrigerate. Invert the jars every few days to distribute the salt.
The pickles will be ready to eat in a week to 10 days but can be kept, refrigerated, for up to one month.