Turnip Pickles

What you Need :


  • 2 lb small white turnips
  • 1 smallclump of celery leaves or fresh dill
  • 1 medium beet
  • 3½ cupwater
  • 1¼ cupwhite vinegar
  • 7 tbsp kosher salt
  • 2 garlic cloves, peeled
  • 1 tbsppickling spice, if desired 

How to Make It :

Wash and peel turnips and beet. Slice or wedge turnips and beet to fit into an appropriate jar with screw-on lid (glass only). Pack turnip and beet slices, celery or dill, garlic and pickling spice into jar snugly but not too tight. In a separate bowl dissolve salt in water and add vinegar. Fill jar to cover turnips and beets. Cover and place in refrigerator. Pickles will be ready to use in 7 to 10 days and will remain crunchy. Keep refrigerated.

Recipe courtesy of Melissa Peterson

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