Week 40: Pickled Turnips

I’ve been seeing different kind of turnips lately and love these smaller hakueri ones that more closely resemble radishes. Less prep than regular turnips and super easy to eat as pickles! There are a lot of pickled turnip recipes out there that would work for both types, or you could easily mix and match different flavors and spices for this since turnips are so versatile. Turnip…for what!

Pickled Turnip Recipe

Makes 1 quart



  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 2 tbsp kosher salt
  • 2 tsp black peppercorns
  • 2 garlic cloves
  • 1 fresno pepper or jalapeño
  • 1 lb Hakueri turnips (about 7-10 of this smaller version)


  • Bring the water, vinegar, sugar, salt and peppercorns to a boil until sugar and salt are fully dissolved. Set aside to cool.
  • Slice garlic cloves in half and add to jar. Slice pepper in rings and remove most seeds; add to jar.


  • Scrub turnips (no need to peel) and trim tops. Save stems for future pickling (!!) and greens for eating.


  • Slice turnips into fourths or eighths depending on size (similar to radishes). Could also try shaving into thin slices with use of a mandolin. Add to jar.


  • Cover turnips with cooled brine and peppercorns.


  • Recommended use: These are great on their own, in a salad, on a cheese plate. Super versatile in terms of the spices and herbs you could add. Try other variations and let me know!

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