Pickled Turnips
I love it when a vegetable has a great texture and is relatively neutral in flavor- like the turnip! This means that it will take on the flavors of what you add to it, still have the ‘bite’ I like, and will pair well with other flavors without overwhelming them! Pickled Turnips fit this bill! I love pairing turnips with other spring flavors, like onion and celery, with some fun herbs- the oregano in these pickles lends some Mediterranean flavor!
I get asked often what I use my multitude of pickles for- and honestly, each one is for something a little different! However, my favorite way to use these pickled turnips? Dice them finely and add them to chicken salad! I use onion and celery every time I make chicken salad plus something with a fun crunch (like a water chestnut) which I replace with the turnips. Add the herb-vinegar flavor and you’ve upleveled a simple dish to something exquisite!
Jump to RecipePickled Turnips Ingredients (Makes Two Pints)
For the Brine:
1 Cup White Vinegar
1 Cup Water
2 Tbsp Salt
1 Tsp Sugar
For the Pickles:
1 Large Turnip, Sliced ¼ inch thick
½ of a Large White Onion, sliced ¼ inch thick
2 Sticks Celery, sliced into half moons
4 Bay Leaves
4 Cloves Garlic
2 Sprigs Oregano
2 Tsp Black Peppercorns
Pickled Turnips Method
In a small saucepan combine vinegar, water, sugar, and salt then bring to a boil.
Slice the turnip, onion, and celery. All of these veggies are *very* different shapes, so the shape of the slices is up to you! Just try to keep them relatedly the same thickness, even though their shape won’t be uniform. Tip: if you have a mandolin, that is a great way to make things more uniform!
Divide bay leaves, garlic, oregano, and peppercorns between two pint jars.
Toss the veggie slices to combine and then pack the pint jars.
Cover the veggies with hot brine, then shake the jars to allow the peppercorns to work their way between the veggie slices.
Let cool completely then pop in the fridge for at least 2 hours before eating- best after 24 hours.
These are best if consumed within one month.
Pickled Turnips
Ingredients
- 1 Cup White Vinegar
- 1 Cup Water
- 2 Tbsp Sea Salt
- 1 tsp Sugar
- 1 Large Turnip
- 1/2 Large White Onion
- 2 Sticks Celery
- 4 Bay Leaves
- 4 Galic Cloves
- 2 Oregano Sprigs
- 2 Tsp Black Peppercorns
Instructions
- In a small saucepan combine vinegar, water, sugar, and saltthen bring to a boil.
- Slice the turnip, onion, and celery into pieces with a relatively uniform thickness.
- Divide bay leaves, garlic, oregano, and peppercorns between two pint jars.
- Toss the veggie slices to combine and then pack the pint jars full.
- Cover the veggies with hot brine, then shake the jars to allow the peppercorns to work their way between the veggie slices.
- Let cool completely then pop in the fridge for at least 2 hours before eating- best after 24 hours.
- These are best if consumed within one month.
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