Pretty Pink Parsnips

Norah Cunha

This recipe received an honorable mention in our We Local Parsnips Recipe Contest and was submitted by Norah Cunha.  Of the recipe, Norah says, "This unique and colorful recipe can be eaten on its own or as a sweet and sour kick to any salad, slaw, or sandwich.  The parsnips become bright pink as they marinade with the red beets, giving any dish a splash of color.  The best part about this recipe is it can be made with local ingredients that are easy to find year round."

Pretty Pink Parsnips

Prep Time

30 minutes

Cook Time

30 minutes


6 Servings


2 parsnip (peeled and cut into 3-inch long sticks, 1/4-inch thick)
1 onion (small, julienned)
1 beet (peeled, julienned)
1 dill, fresh (sprigs)
1 1⁄2 cups sugar
1 1⁄2 cups apple cider vinegar
1 tablespoon salt, kosher
1 teaspoon peppercorns, pink
1 teaspoon mustard seeds, brown
1 teaspoon caraway seeds
1 teaspoon turmeric, ground


Cut parsnips, onion and beet. Layer the beet, onion and 1 sprig of fresh dill into a pint size mason jar or other resealable glass container. Set aside for later.

In medium size pot combine remaining ingredients, except the parsnips and bring to a boil. Once it has started to boil, add the parsnips and cook 2 minutes (until the parsnips have softened slightly but are still crunchy).

Remove the pan from heat. Using tongs or a fork remove the parsnips from hot brine and shock the parsnips in ice water for 5 minutes. Reserve the hot brine for next step.

Once parsnips have cooled enough to handle place them in the mason jar with beet and onion. Pour the brine over the vegetables, filling as close to the top as possible. Seal the jar and refrigerate for at least 4 hours before enjoying. 



For darker pink parsnips allow them to for 1-2 days before opening. Gently shake after sealing the container, to ensure even distribution of seasonings. They can last for up to 2 weeks in the refrigerator.