How To Preserve Turnips?

Keep your turnips fresh all winter long with these tips on how to preserve them.

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Try to find turnips that are as fresh as possible. If they are limp or have started to sprout, they will not keep well. Fresh turnips should be firm and have bright, fresh-looking greens. Avoid turnips with blemishes, bruises, or cuts, as these will cause the vegetable to rot quickly.

Once you have chosen your turnips, trim off the greens, leaving about an inch of stem. Cut away any roots that look damaged. If you plan to eat the greens, wash them thoroughly and store them separately from the turnips in a perforated plastic bag in the refrigerator.

Wipe the turnips clean with a damp cloth and store them in a cool, dark place. A root cellar or basement is ideal, but a refrigerator set at between 32 and 40 degrees Fahrenheit will also work. Place the turnips in a perforated plastic bag or container to allow for air circulation and prevent them from drying out. Check on your turnips regularly, and remove any that have begun to soften or show signs of decay. With proper storage, most varieties of turnip will keep for two to three months.

What are turnips?

Turnips are a root vegetable that are grown in cool weather. They have a white or cream-colored flesh with a slightly sweet and peppery flavor. The greens of the turnip are also edible and have a slightly bitter flavor. Turnips can be eaten raw, cooked, or pickled.

Why preserve turnips?

Turnips are a root vegetable that has been around for centuries. They were first cultivated in the Mediterranean and then spread to other parts of the world. Turnips are a cool weather crop and are typically harvested in the fall. In some parts of the world, turnips are also known as rutabagas or swedes.

Turnips can be eaten raw or cooked and are often used in soups, stews, and casseroles. They can also be roasted, mashed, or pureed. When turnips are preserved, they can be stored for long periods of time and enjoyed year-round.

There are several reasons why you may want to preserve turnips. Preserving turnips allows you to enjoy them when they are out of season. Turnips that have been preserved will also last longer than fresh turnips. If you preserve turnips properly, they will retain their flavor and nutrition.

If you are interested in preserving turnips, there are several methods that you can use. You can pickle turnips, freeze them, or dehydrate them. Each method has its own benefits and drawbacks. Below, we will discuss each method in more detail so that you can decide which one is right for you.

How to preserve turnips?

If you’re wondering how to preserve turnips, there are a few methods you can try. One is to pickle them, which will give them a slightly sweet and sour flavor. You can also make a fermented turnip dish called kimchi, or simply store them in the fridge for up to a week.

Tips for preserving turnips

If you’re lucky enough to have an abundance of turnips, you may be wondering how to preserve them. Here are a few tips to help you enjoy your turnips all year round.

First, it’s important to select the right turnips for preserving. Smaller turnips are generally more tender and have a sweeter flavor, so they are ideal for pickling or canning. Larger turnips are better for storing in a root cellar or other cool, dark place.

Once you’ve selected your turnips, there are a few different ways to preserve them. If you plan to use them within a few weeks, they can simply be stored in a cool, dark place such as a root cellar or basement. For longer-term storage, pickling or canning are the best options.

Pickled turnips can be enjoyed as is or used as a flavorful addition to salads and other dishes. To pickle turnips, first wash and trim them as desired. Cut them into bite-sized pieces and add them to a jars along with any desired seasonings (such as garlic, peppercorns, or dill). Cover the turnips with vinegar and water in a ratio of 3:1 vinegar to water. Seal the jars tightly and store in a cool, dark place for up to 6 months.

If you prefer to canned your turnips, start by washing and trimming them as desired. Cut them into bite-sized pieces and add them to jars along with 1/2 teaspoon of salt per pint jar (1 teaspoon per quart jar). Fill the jars with boiling water leaving 1 inch of headspace at the top of the jar. Seal the jars tightly and process in a boiling water bath for 30 minutes (40 minutes for quarts). Store canned turnips in a cool, dark place for up to 1 year.


Turnips can be preserved in a number of ways, including pickling, freezing, and canning. When preserving turnips, it is important to choose fresh, firm turnips that are free of blemishes. Turnips can be preserved for later use in soups, stews, and casseroles.


Q: What is the best way to preserve turnips?
A: The best way to preserve turnips is to pickle them.

Q: What are some other ways to preserve turnips?
A: Some other ways to preserve turnips include canning, freezing, and dehydrating.


-Wash the turnips thoroughly in clean water to remove any dirt, sand, or other debris.
-Peel the turnips, if desired. You can leave the skin on if you wish, but it may be tough and not as tasty.
-Cut the turnips into the desired shapes and sizes. For example, you may want to slice them into thin rounds or chop them into small pieces.
-Place the turnips in a large pot or container.
-Cover the turnips with cold water. The water should completely cover the turnips and have about an inch of extra space at the top of the pot.
-Add salt to the water. The amount of salt you’ll need will depend on how much water you’re using and how salty you want your finished product to be. Start with about 1 tablespoon (15 ml) of salt per gallon (3.8 L) of water and adjust as necessary.
-Bring the water to a boil over high heat then reduce the heat to low and let simmer for 15 minutes.
-Remove the pot from heat and let it cool slightly before transferring it to a refrigerator or other cool location.
-Allow the pickled turnips to sit in their brine for at least 2 hours before serving. For best results, allow them to sit overnight or for up to 2 weeks.