Pink pickled turnips are a vibrant, tangy condiment that brightens any meal. Their striking hot-pink color comes naturally from beets added to the jar—no artificial dyes required. A classic in Middle Eastern cuisine, these crunchy pickles deliver a sharp, clean acidity that pairs beautifully with sandwiches, bowls, spreads, and grilled dishes. Make a jar and keep it in the fridge to add a burst of color and flavor to weeknight meals or to impress guests at gatherings.
Why You’ll Love This Recipe
- A staple of Middle Eastern cuisine with bright flavor and color.
- Naturally pink from beets—no food coloring.
- Adds a bold, tangy crunch to sandwiches, bowls, and spreads.
- Low in calories and easy to snack on.
- Simple to prepare at home with common ingredients.
- Quick hands-on prep with most time spent pickling.
What Are Turnips?
Turnips are a root vegetable in the brassica family (related to cabbage and broccoli). Raw turnips are crisp and mildly peppery; when pickled they become pleasantly tangy while retaining a satisfying crunch. Pickled turnips are commonly sliced into matchsticks or rounds and used as a bright, acidic counterpoint to rich or spiced dishes.
Ingredients
- Turnips: Use firm, fresh turnips trimmed and peeled; they hold their crunch after pickling.
- Filtered or bottled water: Helps avoid any off-flavors from tap water.
- Kosher salt: Diamond Crystal is recommended because it dissolves quickly and measures less salty by volume than some other brands. If substituting Morton’s or table salt, use about half the amount.
- White (distilled) vinegar: Provides clean acidity for safe, crisp pickles without altering the color.
- Garlic: Adds a mild aromatic depth when sliced and packed into the jar.
- Beet: A small beet supplies the natural pink hue; quarter it and pack it alongside the turnips.
How to Make Pink Pickled Turnips
- Prepare your jar: Use a clean, dry glass jar with a tight-fitting lid (a 4-cup / 1-liter jar or mason jar works well).
- Trim, peel, and cut the turnips into thin matchsticks. Matchsticks pickle quickly and stack neatly in the jar.
- Wash and quarter a small beet; this will stain the brine and the turnips with a vivid pink color.
- Layer the turnips, beet quarters, and a sliced clove of garlic in the jar. Pack gently but firmly to make room for the brine.
- Make the brine: whisk together filtered water and kosher salt until the salt dissolves, then stir in white vinegar. A typical ratio in this recipe keeps the vinegar distinct and bright.
- Pour the brine over the vegetables, ensuring everything is fully submerged. Press the vegetables down if needed and leave a small headspace.
- Seal the jar tightly, flip it a few times to distribute the brine, then leave it on the counter for about 12 hours to jump-start the pickling process.
- Transfer the jar to the refrigerator. The pickles develop their full flavor in roughly 48 hours; they are ready to eat after two days and will keep refrigerated until the jar is finished.
Serving Suggestions
Pickled turnips are versatile. Serve them alongside falafel sandwiches, roasted vegetables, rice and lentil dishes, shakshuka, hummus or baba ganoush boards, and grilled meats or vegetables. Chop or slice them into salads, tuck them into tacos or wraps, or use them as a colorful garnish on bowls and toasts. Their bright acidity balances rich, creamy, or spicy foods exceptionally well.
More Pickle Recipes You’ll Love
- Pickled onions
- Pickled daikon radish
- Pickled fennel and carrots
Nutrition (approximate)
Serving size: 1/4 cup. Calories: ~11. Low in fat and protein, with minimal carbohydrates and a modest sodium content typical of quick pickles. These pickles add flavor and crunch with very few calories, making them a smart condiment choice for many diets.
If you try this recipe and enjoy it, consider leaving a rating or a short comment on your experience. Questions about ingredient swaps or technique are welcome—leave a comment and we’ll help.