Pickled Turnips
Add a little zang to your wraps and salads with these beautiful pink pickled turnips.
Ingredients
Units
Scale
- 2 turnips
- 2 beets
- 1 cup of white vinegar
- 1 cup of water
- 1 garlic clove
- 1 tablespoon of sugar
- 1/2 teaspoon salt
Instructions
- Peel the turnips and beets. Then cut the beets and turnips in half and slice them.
- Toss the beets and turnips into a medium-sized saucepan. Add the remaining ingredients to the saucepan: vinegar, water, garlic, sugar, and salt. Give it a little stir to mix everything together.
- Crank the high up to high, but once it reaches a boil, turn the temperature down to a low simmer and cook for about 30 minutes. Until the beets are tender. Remove from the heat and enjoy!
Notes
These can be served warm or chilled, but I prefer them chilled. Pickled turnips keep well in the refrigerator, easily up to a week.
Find it online: https://bowlofyum.com/2025/07/pickled-turnips/