Pink Pickled Turnips and Cauliflower

Happy birthday, Dad (December is a big birthday month for our family)!

And Happy Hanukkah!

When I read that we would be getting turnips and beets from our final farmshare pickup, I said Awesome, I can pickle the turnips, if only we had some cauliflower… And that Monday, when I went to pick up the vegetables, surprise! We also got to take home a head of cauliflower. So now I had to make these pickles!

Even though the farmshare season is over, we’re still enjoying these pickles. Watch how the color changes as the days go on. That’s the beets working hard in the equation. They’re added for color, and you can eat them, but I prefer the other veggies.

Pickled Turnips and Cauliflower Colored With Beets


  • 3 turnips, sliced
  • 1 head cauliflower, cut into florets
  • 1 beet, sliced (for color!)
  • 6 cloves garlic, peeled and cut in half
  • 3 cups water
  • 1/2 cup white vinegar
  • 1/4 cup salt
  • 1/4 teaspoon red pepper flakes


  1. Put the chopped vegetables in a jar (or a few)
  2. Boil water and add vinegar, salt and pepper. Mix well.
  3. Pour into the jar(s) over the vegetables.
  4. Close jars tightly and store in a cool dark place for a day (for crisper pickles) or two.
  5. Refrigerate.