Quick-pickled turnips

  • Pickle
  • 8
  • 15 minutes

Anna Tobias's pickled turnip recipe is a great way to make use of these beautiful, plump little winter vegetables. Their naturally peppery flavour works wonderfully with this slightly sweet pickle, providing plenty of crunch and juiciness for a super simple yet delicious canapé or snack for a drinks party. For more creative dishes from Anna using this under-appreciated vegetable, read her full feature.

First published in 2019
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This recipe is a complete doddle! The pickled turnips make for a fantastic canapé or nibble before a meal. As the turnips are left raw, their peppery character really comes to the fore. These pickles are great, as they can be left in the fridge for weeks and still taste delicious. If eaten relatively soon after they’re first made, the turnips will remain crunchy and punchy. After a while, they will take on a juicier texture and absorb more of the pickling liquor's flavour.




Quick-pickled turnips

  • 250g of baby turnips, or regular turnips
  • 1 tbsp of salt
  • 125ml of water
  • 125ml of rice wine vinegar
  • 100g of caster sugar


To begin, wash the turnips. If using baby turnips halve them, cutting any that are larger than a walnut into quarters. If using large turnips, peel them and cut them into misshapen pieces, roughly the size of an olive/hazelnut. You want to be able to eat a piece easily whilst standing up, having a drink
Massage the salt into the turnips and leave to stand for an hour in a colander
Dissolve the sugar in the water and vinegar. Lightly brush any excess salt from the turnips, place in a container and pour the sugar solution over the top. Leave for at least an hour before serving
First published in 2019

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

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