Healthy Meal Prep
Pickled Turnips Recipe

Pickled Turnips


A staple in the Middle East, pickled turnips - dyed pink with beets - are the perfect addition to many dishes or wonderful on their own.


  • 2 turnips, peeled and sliced into 1/2-inch wedges
  • 1 small beet, thinly sliced
  • 2 cloves garlic, chopped
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 teaspoon white sugar
  • 1 teaspoon sea salt


  1. Divide turnips, beet, and garlic between two 16-ounce Mason jars.
  2. Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

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Nutritional Information

Pickled Turnips

Servings Per Recipe: 8
Calories: 16.3
% Daily Value *
protein: 1 %
carbohydrates: 1 %
exchange other carbs:
dietary fiber: 3 %
saturated fat:
vitamin a iu:
niacin equivalents: 2 %
vitamin b6: 3 %
vitamin c: 12 %
folate: 3 %
calcium: 1 %
iron: 16 %
magnesium: 3 %
potassium: 3 %
sodium: 10 %
thiamin: 2 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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