Pickled Turnips Recipe

Wash and peel

Rinse turnips and carrot under cold water. Trim the greens and root tips from the turnips. Peel turnips and carrot if desired (peeling optional for young turnips).

Cut

Slice the turnips into 1/4- to 1/2-inch thick rounds or into 1/4-inch matchsticks (batonnet) for quicker pickling. Cut the carrot into matchsticks roughly the same thickness as the turnip pieces so they pickle evenly.

Place the cut vegetables in a clean bowl and set aside while you make the brine.

Combine ingredients

In a small saucepan, combine 2 cups white distilled vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt.

Heat

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat as soon as it simmers (do not boil vigorously). Let brine cool for 5 minutes off the heat.

Add the aromatics (2 peeled crushed garlic cloves, 1 teaspoon whole black peppercorns, 1 bay leaf, and 1 teaspoon red pepper flakes if using) to the warm brine and stir to combine.

Pack the jar

Transfer the cut turnips and carrots into a clean 1-pint (or similar) glass jar. Pack them fairly tightly but without crushing so pieces are submerged easily.

Pour brine

Using a spoon to hold back solids, pour the warm brine and aromatics over the vegetables until they are fully submerged and about 1/4 inch of headspace remains.

Remove air bubbles & seal

Tap the jar gently on the counter or use a nonmetallic utensil to remove trapped air bubbles. Wipe the rim with a clean towel and seal with a tight-fitting lid.

Cool and refrigerate

Allow the jar to cool to room temperature (about 30–60 minutes), then place in the refrigerator. The turnips will develop bright color and tangy flavor within 24 hours and reach best flavor after 3 days.

Storage

Store refrigerated pickled turnips for up to 4 weeks. Always use a clean utensil when removing pieces to avoid introducing contaminants.