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Pickled Turnips

Prep Time10 mins
Total Time10 mins
Course: preserves
Author: Karon Grieve


  • 250 g/9oz fresh turnip
  • 1 clove garlic
  • 1 tablespoon beetroot chopped
  • 200 ml white wine vinegar
  • 1 tbsp salt


  • Peel and chop the turnip into chunks about 1cm square.
  • Peel garlic.
  • Toss all ingredients into a wide mouthed jar and pour over the vinegar.
  • Set aside on a sunny windowsill for 1 week and watch it turn pink.
  • It is ready to eat after 1 week.
  • Store in the frideg and use within 6 weeks.