Go Back
+ servings
Quick-Pickled Turnips, Beets, and Radishes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Zingy quick-pickled turnips, beets, and radishes are a wonderful counterpoint to heavy holiday appetizers.
Recipe Type: Appetizer
Makes: 3 pints
Author: Brooklyn Supper
  • 1 pound each turnips and beets, scrubbed with greens trimmed
  • 1 bunch radishes, scrubbed with greens trimmed
  • 2 cups apple cider vinegar
  • 2 cups water
  • 10 peppercorns
  • 1 teaspoon sea salt
  • 3 leaves bay
  1. Set out 3 clean pint jars.
  2. Place turnips and beets in a large pot. Fill with cold water so vegetables are covered by 2-inches of water and bring to a boil. Boil 15 - 30 minutes or until vegetables are easily pierced with a fork. Drain and set aside to cool.
  3. When cool, use a peeler to easily remove skin under cold running water. Cut vegetables into 1/2-inch wedges (halves, quarters, or sixths, depending on the size). Pack turnips and 3 slices beets into a pint jar (to give the turnips color). Pack remaining beets in a pint jar.
  4. Meanwhile, halve radishes and pack into a pint jar.
  5. Combine vinegar, water, spices, and salt in a medium saucepan, set over medium-high heat, and bring to a boil. When mixture boils, pour liquid into vegetable-packed jars. Divide bay leaves and peppercorns between them. Allow pickles to cool to room temp, then seal and set in fridge for at least one day or up to 2 weeks.