Top | A Platter of Figs

Turnip Pickles

(recipe, David Tanis)

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These pickles are wonderful with any cold meat dishes or charcuterie. The basic version takes a week to make, but there's a quick method here too, for overnight pickles.


  1. 2 garlic cloves, sliced
  2. 1 thyme sprig
  3. ½ tsp. dried Greek oregano
  4. 1 bay leaf
  5. 2 tsp. coriander seeds
  6. 2 tsp. turmeric
  7. 1 tsp. fennel seeds
  8. ½ tsp. red pepper flakes
  9. 2 Tbsp. salt
  10. 2 cups water
  11. ½ cup cider vinegar
  12. 1 Tbsp. olive oil
  13. 1 lb. small turnips, scrubbed but not peeled, in small wedges


  1. Combine the garlic, herbs and spices, salt, water, vinegar, and olive oil in a bowl. Stir to dissolve salt. Pack the turnip wedges into a clean quart jar and pour in the brine mixture. Screw on the lid. Put the jar on a shelf in the kitchen and turn it over every day for a week. After a week, refrigerate the pickles. Use within a month.


(In a hurry) Quick Pickled Turnips: For a faster pickle, simmer the turnips in the brine for about 8 minutes, or until cooked but still firm. Cool the pickles in the brine, then refrigerate overnight before serving. (Feeling pink) Pink Pickled Turnips: For pink pickles, add 1 small red beet, peeled and sliced, and omit the turmeric.