Golden Rutabaga-Onion Pickle

Preparation info

  • Makes

    2 quarts

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Quick to prepare with a food processor, this wonderfully crunchy refrigerator pickle is hard to identify but easy to fit into a meal. Refresh a leftover roast with the pink and gold slices, or add a tart snap to seafood, grain, or starchy salads (especially ones with avocado, an ideal match). For variety, add chillis, anise, or caraway to the pickling liquid. For more brilliant color, add a thin-sliced raw small beet.


  • 2 pounds small or medium rutabaga(s)
  • 2 small red onions
  • ¼ cup dried cranberries
  • 10 bay leaves
  • 1 teaspoon peppercorns
  • 1 teaspoon whole allspice
  • 2 cups red or white wine vinegar
  • 2 cups “cran-apple” juice (or 1 cup each apple and cranberry juice)
  • 1 teaspoon kosher salt
  • Optional: 2 garlic cloves, halved


    1. Set a large kettle of water to boil. Quarter rutabaga (or cut into eighths, if large); peel. Peel onions; halve through stem end, then slice into half-rounds on food processor (4-millimeter) blade. Dump into colander and separate layers. Slice rutabaga on same blade and add to colander. In sink, empty boiling water over vegetables, tossing.
    2. Wash two wide-mouth 1-quart canning jars in hot soapy water. Rinse with boiling water. While jars are still hot, divide vegetables between them, interspersing cranberries, bay leaves, pepper, and allspice.
    3. Boil vinegar, juice, and salt in non-aluminum pot. Pour in to top up jars.
    4. Let cool somewhat, then cover and refrigerate. Refrigerate 4 to 5 days or more before serving, shaking occasionally.