Beetroot Pickled Turnips

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My Beetroot Pickled Turnips are a revelation. The pickling transforms the humble turnip into a crunchy, tangy and slightly salty condiment that is delicious with so many things!

black bowl containing beetroot pickled turnips.

Most cuisines of the world have some kind of pickled vegetable. The French have cornichons, a tiny pickled cucumber. The Italians have giardiniera, a vegetable mixture. Amongst others, the English have piccalilli, a cauliflower pickle. In China, pickled cabbage is popular and in Japan pickled ginger is a palate cleanser when eating sushi and sashimi.

Pickles are a staple food throughout the Middle East. In fact, they will be on the table at all meals, from breakfast through to dinner and Beetroot Pickled Turnips are likely to be part of the selection.

They have the typical vinegary tang of pickles along with a gentle, naturally occurring heat from the turnip. If you taste a raw turnip you will notice that it does have a spicy bite.

Why we love this recipe:

I confess straight up that I love the colour of the Beetroot Pickled Turnips. It is said that we eat with our eyes first, and my eyes immediately feast upon the almost neon-pink of the turnips.

They are a great way to add colour, as well as flavour and texture, to the food on your table.

Do not be concerned with their vibrant pink hue. Let me assure you, there are no artificial additives. They get this gorgeous shade from beetroot which is pickled in the jar with the turnips.

The beetroot gradually transfers its pink hue to the turnips and eventually, you can’t distinguish the beets from the turnips.

If you’ve never tried Pickled Turnips, you really should give them a go. They are incredibly easy to make. They are the perfect condiment to serve with Middle Eastern food such as my Baba Ganoush and Easy Hummus.

The Beetroot Pickled Turnips are great companions to felafel, a kebab or roast chicken. I also like to serve them with my Oven Baked Beef Meatballs accompanied by Gluten-free Quinoa Tabouli.

They go perfectly with a bowl of yoghurt and pita bread or even with meats as their tangy, slightly sweet flavour cuts through the richness.

We are all aware that kale, cauliflower and broccoli, as well as others in the brassica family, are nutritional powerhouses. So too is their cousin the turnip.

They are an excellent source of Vitamin C, calcium, folate, magnesium, phosphorous and potassium as well as having generous quantities of health-benefitting antioxidants.

Pickling is such a simple process. It is a great way to preserve foods to enjoy in the future.

I use these ingredients:

ingredients used to make this recipe on a white background.

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Turnips – I prefer to buy younger, smaller turnips as they have a sweeter flavour. The older, large turnips will be stronger and spicier with a texture which may be spongy or woody.

Beetroot – adding beetroot turns the turnip pink, but you can omit this if you prefer.

Salt – use coarse white salt such as kosher salt or sea salt. Avoid table salt. It has finer grains and will make the pickles too salty. As well, it will leave an unpleasant, bitter aftertaste.

Vinegar – distilled white vinegar is excellent for pickles.

Water – your water should be filtered/un-chlorinated.

Garlic – a couple of fresh cloves add a lovely flavour to the pickling liquid.

Sugar – a small amount of sugar helps to balance the flavours.

Step by Step Instructions:

Start by sterilising your jar or jars (see how to do this below).

Peel your turnips and beetroot, and trim the top and base.
Cut your turnips into the shape of your choice – I have chosen wedges, and have cut my turnips firstly in half, and then each half into four pieces.
Prepare your pickling liquid – add the water, vinegar, salt, sugar and garlic to a medium-size saucepan. On medium heat, dissolve the sugar and bring the liquid to the boil. Boil the brine for three minutes.
In your sterilised jar, add your turnip and beetroot pieces. Carefully add the pickling brine.
You’ll notice almost immediately that the colour will start to change!
Seal your jar and allow the pickles to cool on the kitchen bench for 30 minutes and then refrigerate. The pickles are best if you let them sit for 24-48 hours before consuming so the flavours can develop.

What is a turnip?

An often-forgotten vegetable, I know many of my friends have never eaten a turnip.

The turnip is a cruciferous vegetable, a member of the brassica family, along with mustard greens, radishes, daikon, bok choy, cabbage and many others.

If you’re puzzled how to cook them, use them any way that you would use a potato. They lend themselves to being baked, boiled, steamed or mashed. Add them to stews or use them in soups. Finely shred them and add them to coleslaw.

Some people like to roast the turnip instead of potato. If you’re watching your calories and carbs they are an excellent substitute.

Like the potato, the decision to peel or not to peel is up to you. However, if the turnip is large, it is recommended to remove the skin which may be coarse and very spicy.

How to choose a turnip:

The white turnip with a purple top is the one most commonly grown. For this variety, look for small turnips that feel heavy for their size; they are sweeter with a firmer texture. Older, large ones have a stronger, peppery bite and they sometimes become very spongy or woody.

Look for turnips that are bright in colour. The vegetable should be creamy, ideally without blemishes and have a vibrant, violet ring around the top. If you find another variety, the general advice applies but the colour will be different.

If they have their leaves attached, look for bright green, perky leaves. Please don’t ever ask the fruiterer to remove them. The leaves are a bonus; cook them like spinach or Swiss chard.

Store the turnip bulbs in the refrigerator for up to two weeks. If you keep the leaves, store them separately, up to three days.

Tips for Success and FAQs:

Be sure to place your ingredients into sterilised jars. This is very simple to do:

Choose glass jars with an airtight, metal lid. Wash them in the dishwasher or by hand in hot soapy water then rinse well.

Check that the metal lids do not have rubber inserts.

Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.

Allow the turnips to sit in the pickling liquid for 24-48 hours before consuming. The flavours will develop and the beetroot will help give the turnips that gorgeous pink hue.

What is the best way to cut the turnips?

This is a matter of personal preference. I chose to cut my turnips into wedges, but you could also make discs, or cut into matchsticks.

How should I store the pickles?

Store the pickles in the refrigerator and serve them chilled. They taste best when cold.

Is it essential to include the beetroot?

No, you can omit this if you prefer and your pickled turnips will remain white.

How long will the Pickled Turnips last?

The pickles will keep for several weeks in the refrigerator. They are best eaten within 4 – 6 weeks as the flavours begin to fade over time.

When it comes to serving:

Serve the Beetroot Pickled Turnips as a condiment with your meals or put them out with appetisers alongside Baba Ganoush, Hummus, Easy Spelt Focaccia, Oven-Baked Meatballs and Roasted Olives.

They are ideal served with a full of flavour meat dish, such as slow-roasted lamb, as their tangy acidity helps cut through the richness.

They add a terrific crunch to salads. Simply cut them into small dice for a vibrant touch of colour and great textural contrast.

Other Pickles and Preserves for you to try:

If you love pickles, I encourage you to try these Beetroot Pickled Turnips. They’re easy – and inexpensive – to make, so you can whip up a batch in no time. This beautiful, naturally coloured pink pickle will be a great addition to your table.

Let me know in the comments below when you give them a try!
Alex xx