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.

Hugh Acheson
Recipe by Southern Living August 2016


Credit: Peter Frank Edwards; Styling: Ginny Branch

Recipe Summary test

25 mins
1 week
Makes 6 pints


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Chef's Notes

Total time includes 1 week chilling