Quick Turnip Pickles


Quick pickling is an easy way to showcase the flavors of your favorite veggies and herbs. Kids tend to love the sour tang of vinaigrettes and pickles, so this is a healthy snack with countless variations to appease even persnickety eaters. Unlike traditional cucumber pickles, these veggies need to be eaten within a week. Refer to proper canning procedures when attempting to pickle veggies for long-term storage.

1 cup white wine vinegar

1 cup water

1 tablespoon salt

2 tablespoons sugar

½ jalapeno pepper, seeded and minced

2 cloves garlic, minced

3 sprigs thyme, chopped*

1 large turnip, cut into chip-sized chunks

Note: Various veggies and herbs can be added or substituted into this recipe based on personal taste. 


  1. Boil the vinegar and water in a saucepan. Reduce the heat, and add salt, sugar, jalapeno, garlic, and thyme. Let simmer for 5 minutes.
  2. Remove the pan from the heat and let the liquid cool to room temperature.
  3. Put the turnip chunks in a sealing jar. Pour the liquid over the turnips until the jar is full.
  4. Keep refrigerated, and eat within a week. 
Serving Size:
Makes 1 8-oz. jar
Seattle Tilth
Allyse Ingalls