Beet pickled turnips are crunchy, tangy sticks of turnip that turn a bright pink in a brine of white vinegar, water, kosher salt, sugar, garlic, and whole spices, with a small beet to color the jar. They take fifteen minutes to prepare, a few minutes on the stove for the brine, and a few days in the refrigerator to mature.
The beet bleeds its color into the turnip, so the pieces turn a vivid rose that looks striking in a jar. Mustard and coriander seeds add a gentle warmth, red pepper flakes add a little heat, and the vinegar cuts the earthy flavor of the turnip, giving a crisp, sharp pickle for sandwiches, salads, and cheese boards.
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What Makes Beet Pickled Turnips Special
A small beet gives the turnips a natural pink color with no dye.
The brine is a simple mix you can stir together in minutes.
The pickles keep for weeks in the refrigerator, so one batch lasts.
Ingredients for Beet Pickled Turnips
- The vegetables are four medium turnips and one medium beet, peeled and cut into sticks or rounds.
- The brine is one cup of white vinegar, one cup of water, two tablespoons of kosher salt, one tablespoon of sugar, two cloves of garlic, one teaspoon each of red pepper flakes, mustard seeds, and coriander seeds.
Turnips. They stay crisp and absorb the brine.
Beet. It gives the pink color.
Vinegar. It makes the brine tangy and preserves the vegetables.
Salt and sugar. They season and balance the brine.
Spices. They add warmth and aroma.
Making Beet Pickled Turnips Step by Step
1. Cut. Peel the turnips and beet and cut them into even sticks, so they fit the jar with a little room at the top.
2. Pack. Pack the vegetables, garlic, and spices into clean jars.
3. Heat the brine. Warm the vinegar, water, salt, and sugar in a pot for three minutes until dissolved, then cool for ten minutes.
4. Pour. Pour the brine over the vegetables until they are covered.
5. Chill. Seal the jars and refrigerate for at least two days before opening.
Cut the pieces evenly, since thick and thin sticks pickle at different speeds. Thin sticks are ready in two days, while thick ones take closer to four. A mandoline gives uniform rounds quickly, and a sharp knife works well for sticks if you take your time and keep the sizes close.
Use clean jars and cool the brine before pouring it over the vegetables. A hot brine softens the turnips, and a cool one keeps them snappy. Wash the jars in hot soapy water and rinse well, because any residue from earlier food can spoil the batch and cloud the brine.
Storing Beet Pickled Turnips
Keep the pickles in a tightly sealed jar in the refrigerator for up to three months, with the vegetables fully under the brine. They keep well only when cold, since these are refrigerator pickles and not canned. Discard the jar if the brine turns cloudy with an off smell or you see any mold.
How to Serve Beet Pickled Turnips
Serve the pickles alongside sandwiches, grain bowls, or grilled meats, or tuck them into wraps for a tangy crunch. For more pickles and vegetable sides, try refrigerator pickled vegetable medley, roasted turnips and carrots, creamy mashed turnips, or herb roasted vegetables.
Notes and Variations for Beet Pickled Turnips
Flag the allergens. Mustard seeds are an allergen for some people, so check every label on the spices and vinegar.
Do not taste a spoiled jar. Do not taste pickles that smell off or look moldy, and throw them away.
Check the brine. The salt and sugar should be fully dissolved.
Keep them submerged. Exposed pieces spoil.
Use small turnips. They are sweeter and less woody.
Add dill. A few sprigs add a fresh note.
Wear gloves. Beet juice stains hands.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of vegetables and refrigerated foods.
For a sweeter pickle, increase the sugar to two tablespoons, and for a sharper one, use apple cider vinegar for half of the white vinegar. A bay leaf or a few peppercorns adds extra aroma. Each change keeps the same method and the same time in the refrigerator.
If you want a faster batch, slice the turnips into thin rounds. They absorb the brine in about a day. For a milder color, use half a beet, and for a deeper one, use a whole large beet. Either way, keep the beet in the jar until you eat the pickles.
Common Questions About Beet Pickled Turnips
How long do beet pickled turnips last?
They keep for up to three months in the refrigerator.
Can you make beet pickled turnips ahead of time?
Yes. They improve over the first few days.
Can you freeze beet pickled turnips?
No. Freezing makes them soft and watery.
Why are my pickles not pink?
Give them two more days, or add more beet.
Do I need to boil the jars?
No. These are refrigerator pickles.
Beet Pickled Turnips
Equipment
- Pot
- Clean jars
- Sharp knife
Ingredients
Main Ingredients
- 4 medium turnips peeled and cut into sticks
- 1 medium beet peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- 2 tbsp kosher salt
- 1 tbsp sugar
- 2 cloves garlic
- 1 tsp red pepper flakes
- 1 tsp mustard seeds
- 1 tsp coriander seeds
Instructions
Cooking
- Cut. Peel and cut the turnips and beet.
- Pack. Pack the vegetables, garlic, and spices into jars.
- Heat. Warm the brine until the salt and sugar dissolve and cool it.
- Pour. Pour the brine over the vegetables.
- Chill. Seal and refrigerate for at least 2 days.
