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Pickled Beets and Turnips

by Ben on September 1st, 2010

We are going canning-crazy in our apartment. Maybe it’s our manifestation of the nesting desire before the baby comes?

This recipe comes from a Happy Girl Kitchen workshop. We were surprised to find out that we didn’t have to peel the beets when we did them.

Note: the amounts listed here are not hard and fast. Originally it was 12 C water and 8 C vinegar, with no beet amount. That made way too much for the amount that we had.


  • 5 pounds beets or turnips
  • 1 t coriander seeds per pint
  • 1/2 t black peppercorns per pint


  • 6 C water
  • 4 C apple cider vinegar
  • 2 T sea salt
  • 1 T of honey



  1. Start warming up water bath canner.
  2. Wash beets / turnips well with scrub brush.
  3. If you are using turnips, peel those bad boys (? not sure on how necessary this is). The beets definitely do not need to be peeled. They taste fine just how they are.
  4. Slice the veggies 1/4″ thick. We used a crinkle cutter because we like the texture on our tongues and the look of it. This is not a necessary item, though.
  5. Place beets / turnips in jars, fill to the fill line.
  6. Add coriander and peppercorns to jars as needed.
  7. Calculate how much “brew” you need for how many pint jars you have. You need 1.5 C per pint jar.
  8. Mix water, vinegar, salt and honey in a pot, bring up just before a boil.
  9. Working in batches, pour brew over veggies and fill to the fill line. Cap just finger tip tight. Process in canner for 25 minutes at 200 degrees.
  10. Store sealed jars in a cool, dark place. They will be ready to eat in 6 weeks.
  11. Yield is about 12 pint jars.

Cool extra trick from Jordan: cut off the beet “tails” and put them in a separate jar. Then you have “pickled rat tail” for Halloween.

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