clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal oblique overhead image of vibrant pink pickled root vegetables in a white bowl with a sprig of fresh parsley, on a white surface with a black background.

Homemade Quick-Pickled Beets and Turnips

  • Author: Fanny Slater
  • Total Time: 24 hrs, 25 minutes
  • Yield: 2 quarts 1x


Got a recipe that’s missing a bright touch of tartness and sassy tang? These crunchy pickled beets and turnips are your ticket to flavor.


  • 1 cup white vinegar
  • 3 cups water
  • 1/3 cup coarse salt
  • 1 tablespoon granulated sugar
  • 2 dried bay leaves
  • 2 pounds turnips, peeled and cut into thick matchsticks
  • 1 small red beet, peeled and cut into thick matchsticks
  • 3 medium garlic cloves, thinly sliced
  • 1 small red chili, halved with seeds discarded


  1. In a medium saucepot over high heat, add the vinegar, water, salt, sugar, and bay leaves and bring to a boil. Whisk until the salt has dissolved, about 1 minute.
  2. Place the turnips, beets, garlic, and chili into 2 32-ounce glass jars with tight-fitting lids. Pour the vinegar mixture over the vegetables, leaving about ½ inch of space at the top.
  3. Cover the jars with lids and allow the pickles and their liquid to cool slightly. Refrigerate for at least 1 day. Pickles will keep in the fridge for up to 1 month.


Note that the nutritional info below includes the brine, most of which you will actually drain.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Pickles

Keywords: pickles, pickled beets, pickled turnips, beets, turnips