Rosy Pickled Turnips Recipe

Turnips are a cool weather crop that makes a great side dish. This Rosy Pickled Turnips Recipe uses fresh from the garden turnips to pair with your next meal.

October/November 2007

Total Hands-On Time: 30 minutes

Preparation Time: 10 minutes

Cook Time: 20 minutes

Yield: Makes 4 pints

This Rosy Pickled Turnips Recipe is a great way to include nutritious garden fresh turnips in your daily diet.


Fresh turnips are as delicious as they are nutritious. This Rosy Pickled Turnips Recipe makes a great choice as a side dish for your next meal.

Rosy Pickled Turnips Recipe

1 beet (3 inches in diameter) or a small can of beets
3 1/2 cups hot water
7 tbsp pickling salt
1 1/4 cups white vinegar
4 turnips about 3 inches in diameter
8 cloves garlic, peeled and halved


1. Cook the washed, unpeeled beet in 2 inches of water in a small saucepan for 20 minutes. Cool, peel and cut it into 1 inch pieces. Set aside.

2. Dissolve salt in hot water, then stir in vinegar. Peel turnips and cut into 1 inch pieces.

3. Place turnips, beet and garlic in clean, 1 pint canning jars, and cover with salt water. Screw on clean canning lids. Kept at room temperature, these pickled turnips are ready to eat in 3 days. Makes 4 pints.

Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on .

Read more about growing and cooking with turnips: Cool Weather Turnip Crops: Nutritious and Delicious.