Pickled Turnips (Kabees)
Prep time
Total time
These sour and spicy pickled turnips have a beautiful fuchsia color, thanks to the beets.
Recipe type: Sensational Side Dishes
Serves: 4 cups
  • 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
  1. In a large jar, place turnips, beets, garlic, and jalapeño.
  2. In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.
  3. Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, and gently shake to mix.
  4. Store the jar in the refrigerator for 1 week.
  5. Refrigerate after opening.
Tasty Tip
If you don't like spicy food, you can omit the jalapeño from this recipe.
Nutrition Information
Serving size: [1/3] cup Calories: 18 Fat: 0g Saturated fat: 0g Carbohydrates: 3g Sodium: 608mg Fiber: 1g Protein: 0g Cholesterol: 0mg



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