Pickled Turnips (Kabees) Recipe


These sour and spicy pickled turnips have a beautiful fuchsia color, thanks to the beets.

Nutritional info
per serving

Calories 18
Fat 0g
Saturated fat 0g
Carbohydrates 3g
Sodium 608mg
Fiber 1g
Protein 0g
Cholesterol 0mg

Pickled Turnips (Kabees) Recipe

4 cups
Prep time: Total time:


  • 3 large turnips, peeled and cut into [1/4]-in. slices
  • 1 large beet, peeled and cut into [1/4]-in. slices
  • 2 cloves garlic, sliced
  • [1/2] medium jalapeño, sliced
  • 1[1/2] cups water
  • 1[1/2] cups white vinegar
  • 3 tsp. salt


In a large jar, place turnips, beets, garlic, and jalapeño.

In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.

Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, and gently shake to mix.

Store the jar in the refrigerator for 1 week.

Refrigerate after opening.

Tasty Tip
If you don't like spicy food, you can omit the jalapeño from this recipe.

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