Pickled Turnips

Pink Pickled Turnips are simply delicious, and just the thought of them makes my mouth water. I recently ran out of these pickles and have been eagerly waiting to make more. They have a crunch that’s sour and tangy, adding depth to any salad or sandwich. These pickles are my go-to snack, whether I need to perk up a mundane turkey sandwich or liven up a boring salad. And, when I’m in a hurry, I simply open the fridge, stab a few with a fork, and enjoy.

Beets give the turnips a beautiful pinkish hue. Here’s the quick method of making these pickles:

Pink Pickled Turnips –

2 pounds’ small turnips, halved and then sliced

4-6 garlic cloves

2 small beets

3 cups water

3 cups white vinegar

4 tablespoons of pickling salt

Start by washing the vegetables very well. If you’ve purchased your turnips from the farmer’s market (and you should), rinse them off first and then scrub. Scrub and scrape away blemishes or brown areas. Do not peel; if the turnips are small, just cut them across. Note: some recipes call for peeling the turnips, but I find that the peel adds crunch. Wash and peel the beets as the outer peel is tough. I prefer to peel the beets under running water to prevent my hands from staining..  Of course, you can always use gloves. Peel and half the garlic cloves.

When all the veggies are ready, it’s time to layer the pickles. In a large jar, place a couple of garlic and beet slices. Pack in the turnips, and top them off with a couple more slices of beets. Continue until you fill all your jars.

Combine the vinegar, water, and stir in the salt until it dissolves. Pour the liquid over the turnips and cover the jars tightly with a nonreactive cap. Close the jars, and turn them upside down 2-3 times to allow the color to distribute evenly. Let them stand at room temperature in a dark place for 3-5 days. I suggest tasting them after 2 days to experience how the flavor develops. From time to time, turn the jars upside down to allow the color to distribute evenly.

These pickles can be stored unrefrigerated for 2 weeks and will last much longer if kept in the refrigerator.

You can see how quickly they transform in just an hour.