Pickled turnips

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This recipe needs advance preparation!
Pickled turnips
Pickled turnips
Servings:Servings: 35 - Makes 1 kg of pickled turnips
Calories per serving:20
Ready in:1 hour 30 minutes
Prep. time:1 hour 30 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th December 2012

An unusual and colourful pickle, commonly found in Lebanese and Turkish cuisine.


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Mise en place

  • Plunge the washed and trimmed roots into boiling water for a 30 seconds just to ensure they are really clean - pat dry.

Sterilise the pickling jar


  1. Add the water, vinegar, peppercorns and allspice and half of the salt to a large pan, heat and dissolve the salt.
  2. Tinker with the mixture by adding more salt, sugar or vinegar until it is to your taste.
  3. Bring to the boil then remove from the heat and allow to cool completely.
  4. Layer the sterilised jar with turnips, beetroot slices and garlic.
  5. Completely cover with vinegar and seal the lid.
  6. The pickled turnips should be ready in 1 week.
  7. Store in the refrigerator once opened - they should keep for about 1 month.


For a really luxurious pickle, use sherry vinegar.

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