Instant Pot Beet Pickled Turnips

February 11, 2021
Carrot Bouilliabaisse Soup
April 28, 2021


Serves 10- one jar

Prep Time:

5 minutes

Cook Time:

1 minute


store in fridge for up to 3 months


1 cup water

2/3 cup white vinegar

3 bay leaves

1 large t or 2 small turnips, peeled and cut into ½-inch X 3 -inch batons

1 small beet peeled and cut into ½-inchX 3 -inch batons

1 tablespoon kosher salt

2 cloves garlic, peeled and smashed

Preparation Directions

Place the water, vinegar, bay leaves and salt into the inner pot and stir. Add the beets and garlic.

Secure the lid ensuring that the steam release handle is in the sealing position. Press Pressure and set the cooking time for 1 minute.

Place the turnip pieces into a large jar. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Remove the lid. Let cool for 5 minutes. Pour the liquid and the beets (as many as can fit) over the turnips and let cool. Refrigerate for at least 6 hours before eating, best overnight. The flavor improves over several days and weeks.

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