Pickled Baby Turnips

By Martha Rose Shulman

Pickled Baby Turnips
Andrew Scrivani for The New York Times
Total Time
5 minutes, plus at least two days' refrigeration
Rating
4(47)
Comments
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I didn’t know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about ¼ inch thick at the widest point.

Featured in: Sweet and Easy Vegetable Pickles

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Ingredients

  • 2cups baby turnips, cut in thin wedges (about ¼ to ⅓ inch at the widest point), or sliced in half-moons
  • ½cup (135 grams) seasoned rice wine vinegar
  • 1tablespoon (15 grams) sherry vinegar
  • ¼cup (50 grams) sugar
  • 1cup (230 grams) water
  • 2¼teaspoons (10 grams) kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

122 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 0 grams protein; 601 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the turnips in a bowl or jar.

  2. Step 2

    In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.

Tip
  • Advance preparation: These benefit from a week or longer in brine and will last for a couple of weeks.

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Ratings

4 out of 5
47 user ratings
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Comments

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EEY

Excellent! We have a ton of Japanese white hakurei turnips in the garden right now so I tried this and I am bowled over by how good this is - and this is only after 1 day in the brine. Thank you so much, Martha!!

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