Pickled Turnips (Refrigerator OR Canning)

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"Perfect for a snack or adding on a table for guests. Using the refrigerator method will produce more of an interesting and complex flavor than canning. Makes about 6 pints."

Original recipe yields 6 servings


  • Serving Size: 1 (466.3 g)
  • Calories 87.8
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 12811.6 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 5.3 g
  • Sugars - 8.7 g
  • Protein - 2.5 g
  • Calcium - 116.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 50.3 mg
  • Thiamin - 0.1 mg

Step 1

Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.

Step 2

Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. (*See note about canning the turnips.)

Step 3

Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator for up to two months. Using this method will result in a more interesting and complex flavor than canning them.


Step 4

Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool dark place for up to 6 months. Can store them longer (up to a year) but flavor will not be as good.

Tips & Variations

No special items needed.

Tags : Snacks