Quick Pickled Turnips

3.7 (27)
Quick Pickled Turnips

Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Yield: about 2 1/2 cups
Active Time: 10
Total Time: 40


  • 3-4 small turnips (about 12 ounces), peeled and very thinly sliced
  • 1/2 cup quartered and thinly sliced red onion
  • 3 cloves garlic, smashed and peeled
  • 1 cup white-wine vinegar
  • 1 cup hot water
  • 1 tablespoon sugar
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper (optional)


  1. Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
  2. Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.


Nutrition Per Serving

calories 12
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 3 g
protein 0 g
fiber 1 g
sodium 52 mg
potassium 73 mg

Nutrition Bonus

Carbohydrate Serving 0

Exchanges 1/2 vegetable

From EatingWell November/December 2012