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Pickled Turnips

Photo: Peter Frank Edwards; Styling: Ginny Branch

Active time 25 mins
Total time 168 hrs, 25 mins

Makes 6 pints

These Middle Eastern-inspired pickles get their pink color from beet halves nestled into the jars. "Use turnips that are smaller than a baseball but larger than a golf ball," says Acheson. Stuff inside a pita sandwich, pair it with grilled salmon, or enjoy them on their own.


  • 3 pounds turnips
  • 3 small red beets, halved
  • 6 small garlic cloves
  • 4 cups water
  • 1 1/2 cups apple cider vinegar
  • 6 tablespoons pickling salt
  • 1 1/2 teaspoons ground sumac
  • 6 bay leaves

How to Make It

  1. Peel turnips, and remove tops. Cut turnips into 2-inch pieces. Divide turnip pieces evenly among 6 (1-pint) canning jars. Add 1 beet half and 1 garlic clove to each jar, leaving 1 inch of room at the top of each jar.

  2. Combine water and next four ingredients in a medium saucepan, and bring to a boil.

  3. Carefully pour vinegar mixture over turnip mixture in jars, leaving 1/2 inch of room at the top of each. Wipe jar rims. Cover at once with metal lids; screw on bands. Let stand at room temperature 1 week; chill. Turnips will keep in refrigerator up to 3 months.

Cook's Notes

Total time includes 1 week chilling