Turnips Pickled Pink

5 medium turnips, peeled
1 small beet
2 cups water
2 cups white vinegar
1 to 1.25 cups sugar
1.5 tablespoons salt

Peel and cut turnips into ½” x 2” sticks (approx). Does not need to be precise. Try to maintain a ratio of one beet to five turnips. Peel the beet and cut into sticks as well. Place turnips and beets into a large glass jar, layering as you work. In a non-reactive pot combine water, vinegar, sugar and salt and bring to a boil. Carefully pour the slightly cooled liquid over turnips & beets, covering completely. Cover with a loosely fitted lid.
Turnips will absorb color and show some shrinkage. Set on kitchen counter, should be ready in four to five days and store under refrigeration. This recipe has many versions, some without any sweetening. Do be careful to use tender non-woody turnips.

2 Responses

  1. This isn’t about pink turnips, I just wanted to tell you how much I love your Bountiful Garden book. I give workshops in growing veggies in containers. It’s on my Must Have booklist for participants.

    I have a project you might be interested in and I’m not sure how else to contact you. Here’s my announcement

    I’m sending an email to everyone I know to tell you about a garden project I’m working on.  I’m trying to get a seed starting unit manufactured that will effectively replace the black plastic cells that are ubiquitous in the garden world.

    Here’s a link with a 2 minute video clip and a lot of info, I hope you have a moment to take a look at it.

    And here’s a link to Kickstarter, a great company I’m using to jump start my project.  This is their FAQ page, if you have any questions http://www.kickstarter.com/help/faq

    Mary Kanda

  2. PS- Forgive me if this is the wrong place to post!

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