pickled turnips
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5 from 1 vote

Pickled Turnips

Super easy pickled turnips for falafel and shawarma.
Prep Time 5 minutes
Servings 8 servings
Calories 18kcal
Author Mira


  • 500 g white turnips
  • 1 small beet about 125g
  • 2 cloves garlic
  • 375 ml water
  • 40 g coarse sea salt
  • 170 ml white vinegar


  • Heat 1/2 of the water and add the salt. Stir until all of the salt is dissolved. Let cool to room temperature.
  • Peel the turnips and beet. Cut them into 1cm sticks. Peel and mince the garlic.
  • Add half the turnips, beet and garlic into a large pickling jar. Repeat until all of the veggies are added. Pour the salt brine over the veggies and add the rest of the water. Add the vinegar and tightly close the lid.
  • Place in the refrigerator and let pickle for at least 5 days. *They taste stronger after 7 days. They'll keep good in the fridge for about 1 month.


Buy the equipment used here:
Bormioli Rocco Fido Clear Jar, 67.75 Oz.


Serving: 1serving | Calories: 18kcal | Carbohydrates: 4.02g | Protein: 0.56g | Fat: 0.06g | Sodium: 42mg | Fiber: 1.1g | Sugar: 2.38g | NET CARBS: 2.92g