Pickled Turnips

7 servings Prep: 15 m Cook: 15 m Total: 1 h 30 m Beginner
Be the first to rate!
Pickled Turnips
Our author cook writes: If you like a fresh radish or the taste of fresh grated mild horseradish, you will really like these pickled turnips made with purple tops, apple cider vinegar, and spices. If you don’t care for horseradish or radishes, you will like these anyway. You can make these turnip pickles as spicy as your taste requires by adding your favorite raw peppers. This whole deal takes about 1 hour.

Ingredients

7 servings
  • 7 mason jars w/new lids (heated in boiling water) new rings
  • 5 pounds very fresh turnips (I use purple tops)
  • 1 gallon apple cider vinegar
  • 2 1/2 pound to 3 pounds sugar
  • 1/2 tsp garlic powder in each jar
  • celery seeds to taste in jar
  • dill weed to taste in jar
  • 2 or 3 allspice in each jar
  • 1/4 tsp salt in each jar
  • fresh peppers to your taste

Step-by-Step Instructions

  1. Deep peel turnips, then cut in half and slice into 1/4" thick pieces (about 2 or 3 nibble bite size). Pack slices very tight in jars.
  2. Boil vinegar in a large boiler and dissolve sugar, keeping mixture at a light boil. Fill jars with boiling water and pour water out after about 1 minute. Put 1/4 tsp salt, dill weed, celery seeds, 1/2 tsp garlic powder and 2 or 3 allspice seeds in each jar. Pour in boiling vinegar mixture, wipe jar tops and seal tightly. Set aside and let cool. When cool, shake jars up very easy. If the jars don’t seal, no big deal - the pickles will keep a long time on their own. Turnips ready to eat in about a week, but can rest up to 2 weeks for fuller flavor.

Common Problems and Solutions

Q: Why didn't my jars seal?

A: The recipe notes that sealing isn't critical since the high vinegar content preserves the pickles anyway. If you want a proper seal, process the filled jars in a hot water bath for 10 minutes. Make sure jar rims are completely clean before sealing, and use new lids (never reuse canning lids).

Q: Can I reduce the sugar?

A: Yes, you can reduce the sugar to taste - start with 2 pounds and add more if needed. The sugar balances the sharp vinegar flavor but isn't required for preservation. Some folks prefer a more tangy, less sweet pickle.

Q: How spicy should I make them?

A: That's entirely up to you! Start with just a few slices of fresh jalapeño or serrano pepper per jar if you want mild heat. For spicier pickles, add more peppers or use cayenne peppers. You can always make a few jars mild and a few jars hot.

Tips and Techniques

  • Purple top turnips are ideal for this recipe because they’re tender, mild, and have a pretty pink color. Choose fresh, firm turnips without any soft spots.
  • Deep peeling is important - remove all the fibrous outer layer to ensure tender pickles. The slices should be uniform thickness (1/4 inch) so they pickle evenly.
  • Let the pickles rest at least a week before eating, though they’ll develop fuller flavor after 2 weeks. The turnips will soften slightly and absorb the spiced vinegar.

Ingredient Substitutions

  • apple cider vinegar: white vinegar or white wine vinegar
  • fresh peppers: red pepper flakes or cayenne pepper
  • sugar: honey or artificial sweetener

Equipment Needed

  • 7 quart-sized mason jars with new lids and rings
  • Large pot or boiler for heating vinegar
  • Sharp knife and cutting board
  • Large pot for heating jar lids
  • Jar lifter or tongs
  • Ladle or heat-proof measuring cup for filling jars
  • Clean towel for wiping jar rims

Historical Context

Pickled turnips have been a Southern pantry staple since before refrigeration, when pickling was essential for preserving the fall turnip harvest. In Louisiana, pickled vegetables appear on tables as condiments and side dishes, adding a sharp, tangy contrast to rich Cajun dishes.