Pickled Baby Turnips

Serves 4

A visual feast that’s great for gifting


  • 1kg baby turnips, peeled and halved
  • 2 small beetroot, peeled and thinly sliced
  • 150ml white wine vinegar
  • 3 cloves garlic, peeled
  • 2 tbsp sea salt
  • 500ml water



  1. Sterilise the jar and allow to cool. Layer the turnips with the beetroot in the jar.
  2. Put the vinegar, garlic, salt and water in a small jelly pan and heat gently until the salt dissolves.
  3. Pour the mixture over the turnips and beetroot until completely covered. Seal the jar, allow to cool completely then label and store in a cool, dry place for at least 1 week.

Tip: Our 4.5 Litre Maslin Pan is ideal for this recipe. Best eaten within 6 months of pickling.