My New Roots Grow Logo
Close this search box.
Close this search box.

Quick-Pickled Turnips with Spring Onions

There is a reason I have a pickle recipe in all of the seasonal menu collections here on Grow, and that is because no meal is complete without one! Their bright acidity is the missing link in home cooking, and by just adding a couple to the side of any dish, the overall flavour is really elevated. You may be familiar with pickled turnips that are bright pink (thanks to an added piece of beetroot in the brine), but here I’ve kept things simple and just left them au naturel. 

Turnips are certainly not the most glamorous or sexy veggie, but here they are truly transformed into something very special. And not just to accompany the Spring Rollover menu, these are delicious on the side of just about anything! Try them on a sandwich, on top of a salad, or in an Abundance Bowl. They are the ultimate pick-me-up for any dish. 

Quick-Pickled Turnips with Spring Onions


  • 2 lbs. / 1 kg turnips
  • ¾ cup / 175ml raw apple cider vinegar
  • 2 cups / 500ml water
  • 2 Tbsp. maple syrup
  • 1 ½ Tbsp. fine sea salt
  • 2 large cloves garlic
  • 4 whole spring onions (greens tips cut to fit the height of jar you're using)


  • Peel turnips and slice them into sticks / batons about the size of French fries.
  • In a large measuring cup, combine vinegar, water, maple syrup, and sea salt, stir to combine and dissolve the salt.
  • Slice garlic. Add a few slices to the bottom of a 1-quart / 1 liter jar, plus the spring onions. Toss a handful of turnip batons into the jar, followed by more garlic. Continue layering turnips and garlic until you have filled the jar.
  • Pour the pickling liquid over the vegetables, cover the jar with a tight-fitting lid and keep at room temperature for 6-8 hours. The turnips can be enjoyed at this point, but the flavours will deepen and continue to do so in the fridge. Store turnips in the fridge for up to six weeks.