Pickled Turnips

January 2, 2017

  • 1 cup water

  • 4 tbsp coarse salt

  • 3 tbsp  sugar

  • 2 bay leaves

  • 5 black peppercorns

  • 1 cup  white wine vinegar

  • 1 lb  turnips 

  • 1 small beetroot (optional)

Put the water, salt, sugar, bay leaves and peppercorns in a pan, over a medium flame and warm until the salt and sugar have completely dissolved.


Remove from the heat and allow to cool.


Add the vinegar to the pan. Wash a jar with very hot water and in a warm oven so it is sterilized.


Peel the turnips (and beet), then cut into 1/4 inch wedges.


Put the wedges in the jar, cover with the liquid.


Seal and leave for at least a day and up to a week.


Once opened, store in the fridge

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