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Epicurious
Bon Appétit

Pickled Baby Turnips

By Andrew KnowltonPhotography by Michael Graydon + Nikole Herriot
Image may contain Plant Food Produce and Fruit

The longer these pickles sit, the more flavorful they’ll become.

Recipe information

  • Yield

    8 (makes about 2 cups) Servings

Ingredients

¾ pound baby turnips (about 24), trimmed, peeled
½ cup white wine vinegar
¼ cup sugar
1½ teaspoons kosher salt
1 teaspoon yellow mustard seeds
½ teaspoon ground turmeric

Preparation

  1. Step 1

    Place turnips in a large heatproof jar or bowl. Bring vinegar, sugar, salt, mustard seeds, turmeric, and ½ cup water to a boil in a small saucepan, whisking to dissolve sugar and salt; pour over turnips. Let cool, then cover and chill at least 12 hours.

    Step 2

    DO AHEAD: Turnips can be pickled 1 week ahead. Keep chilled.

TagsPickleCondimentTurnipRoot VegetableVegetableEasySideGluten FreeVeganDairy FreeVegetarianPickle & PreserveBon Appétit
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