October 4, 2013

Hot and spicy refrigerator turnip pickles

Hot, spicy, tangy, and delicious -- these refrigerator turnip pickles add terrific flavor to any meal or relish tray!

Is it obvious yet that I am really enjoying canning, pickling, and all sorts of preserving this year? My husband and I dream of having a little self-sufficient green home and farm someday, so I've been practicing my homesteading skills. Plus, we are trying to save money and eat as local as possible, so when we get a bunch of free produce from our family's garden, or score a good deal at the farmers' market, I want to find a way to make it last and not go to waste.

I had seen this recipe for quick turnip pickles a while back and when we got a big bag of turnips recently, I decided it was time to try pickling them. I only discovered turnips a few years ago, and now I love them. Since they have a bit of a bite, I thought that using some fresh jalapenos and increasing the Indian spices in them would be a good experiment. I was right. These pickles are spicy and a bit hot, but not over-the-top hot. They would be a great addition to any Indian dish or part of a relish tray (I like to just grab one out of the fridge every once in a while - but, be careful, they are full of turmeric and will stain!). This recipe will make one quart jar of pickles.

Yield: 1 quart jar

Hot and Spicy Refrigerator Turnip Pickles

Hot, spicy, tangy, and delicious -- these refrigerator turnip pickles add terrific flavor to any meal or relish tray!


  • 3/4 cup white vinegar
  • 2 cups filtered water
  • 1 or 2 jalapenos, seeded and thinly sliced (use one for less heat, two for more)
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1-1/2 tablespoons sea salt
  • 1/4 teaspoon ground coriander
  • 1-1/2 lbs. unpeeled turnips, well-scrubbed, quartered, and sliced into 1/4-inch slices


How to cook Hot and Spicy Refrigerator Turnip Pickles

  1. Add all of the ingredients except the turnips to a large pot. Heat over medium heat, stirring occasionally, and bring to a boil. Add the turnips and return to a boil. Reduce to a simmer and cook, stirring occasionally, until the turnips are just fork-tender, about 7-8 minutes.
  2. Remove the pot from heat and let cool. Ladle everything into a quart jar or other glass container (remember -- they will stain!). Place in the refrigerator and let cure at least 24 hours before eating.
Created using The Recipes Generator


  1. Hi Amy, your turnip pickles look refreshing and appetizing. Thanks for sharing your interesting recipe.

    Have a lovely weekend.

  2. I like fridge pickles. This looks very appetizing, Amy.

  3. I've never had pickled turnips, but really like the idea. And these are so easy! Definitely something I should try. Thanks so much.

  4. I have definitely never seen pickled turnips before! Super cool!

  5. Makes me want to grow turnips! These look great!

  6. The serie of posts about different pickles is a great idea, Amy!
    Love the combination of spices in this spicy and hot turnip pickles.


I love to hear from you!