Ingredients

  • 2 ½ pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
  • 6 slices peeled beet
  • 3-6 whole large cloves garlic, sliced
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar

Ready In 30 Minutes

Servings: 60

Cooking Instructions

Step 1

  • Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
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Step 2

  • Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
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Step 3

  • Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes.
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  • Length: 2 minutes

Step 4

  • Remove from the heat.

Step 5

  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
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Step 6

  • Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.