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
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • 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.

  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Pickles

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