Quick-Pickled Baby Turnips

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Quick-Pickled Baby TurnipsRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

Look for baby turnips with the greens on them for an elegant look that will wow. Trim greens to about 1/2 inch from the top of the bulb; then slice turnips vertically.

Serves 8 (serving size: about 1/4 cup)


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1 cup cider vinegar
1 cup water
1/3 cup honey
2 tablespoons mustard seeds
1 tablespoon whole black peppercorns
1/4 teaspoon kosher salt
2 serrano chiles, halved lengthwise
2 garlic cloves, crushed
1 bay leaf
7 ounces baby turnips (about 3 cups), very thinly sliced
1 cup vertically sliced red onion


Hands-on: 10 Minutes
Total: 1 Hour, 15 Minutes

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week.

Created date

September 2015

Nutritional Information

Calories 30
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 32 mg
Calcium 15 mg