Try these pink pickled turnips, then check out our recipe for pickled beetroot and pickled cherries.

*This recipe is gluten-free according to industry standards


  • 4 small turnips, about 400g
  • 2 small raw beetroot
  • 1 tsp dried red chilli flakes
  • 250ml white wine vinegar
  • 100g caster sugar
  • 2 tsp sea salt
  • (optional) to serve olives, hummus, pickled chillies and flatbreads


  • STEP 1

    Peel the turnips and beets then cut in half and into slim wedges. Put the veg in 1 large or 2 smaller sterilised jars.

  • STEP 2

    Put the chillies, vinegar, sugar and sea salt in a pan with 250ml water. Bring to a simmer, stirring until the sugar has dissolved.

  • STEP 3

    Pour the liquid over the veg then leave to cool. Seal the jars then leave in a cool dark place for a week. Once opened, the pickles will keep in the fridge for 2-3 weeks.


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