Pickled Turnips and Carrots

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8 oz turnips

1 or 2 carrots

(other veggies like red onion or fennel may be added)

2 cups water

½ cup apple cider vinegar

1 clove garlic, thinly sliced

1 t. fennel seeds, lightly crushed

1 t olive oil

1 thyme sprig

Sea salt


Trim but don’t peel the turnips. Slice into wedges an inch or less thick. Peel carrots and cut diagonally.

In a saucepan, combine water, vinegar and spices with 1 T. salt. Bring to a boil.

Add vegetables and simmer for 10 minutes.

Remove from heat and let stand until cool. Spoon into a clean jar, cap tightly and refrigerate over night before serving.

pickled turnips

Adapted from “Vegetable Literacy” by Deborah Madison

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Veggies in this recipe