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Pickled Turnips

Pickled turnips are a staple of Middle Eastern cooking — crisp, tangy, and deeply pink from the beet slices tucked into the jar. This week they’re especially well-suited to the box: salad turnips are mild and quick to absorb brine, and candy cane beets lend both colour and a touch of sweetness. Make a jar on Sunday and it keeps for weeks.

CSA crops used: Turnips, Beets

Why it fits this week’s bin: Salad turnips are mild enough to pickle without blanching, and the candy cane beets pull double duty — they colour the turnips a vivid pink and add gentle sweetness to the brine. If you have more turnips or beets than you can use fresh, this is the most efficient way to extend them.

View the full recipe on the original site:

Pickled Turnips — David Lebovitz →

This recipe is hosted on an external site. We’re linking to it because it’s a reliable, well-tested method and a great fit for this week’s CSA crops.

Ways to Use Pickled Turnips

Section titled “Ways to Use Pickled Turnips”
  • Sandwiches — layer into wraps, pitas, or deli-style sandwiches for crunch and acidity
  • Rice bowls — add a spoonful alongside roasted vegetables and grains
  • Grilled meats or falafel — a classic pairing; the acidity cuts through rich or fatty flavours
  • Salads — toss a few slices in for colour, crunch, and a hit of vinegar

CSA Notes

Section titled “CSA Notes”
  • Salad turnips (like the hakurei variety) are the ideal choice — thin-skinned, mild, and quick to pickle.
  • Candy cane beets add the signature pink colour and subtle sweetness. A slice or two per jar is enough.
  • Make ahead — pickled turnips need at least 24 hours before eating, and improve over 2–3 days in the brine. Keep refrigerated for up to 3 weeks.
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