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LOCATION: Recipes >> Preserving >> Pickled Turnips

Print this Recipe    Pickled Turnips

2 kilos turnips (about 4 1/2 lbs.)
1 beetroot
6-8 cups water
3-4 Tbsp. salt

Wash turnips and beetroot, scrub well and either slice or cut into
quarters. Boil water with salt and put into pickling jar to cool. When
tepid, add vegetables, cover and keep in warm place away from direct
light. These pickles should be ready in about 48 hours.

The purpose of the beet is to give the turnips a bright pink color, and
they don't affect the flavor. You can toss it out once the turnips are
pink, or leave them out entirely if you don't want colored turnips.

Nicole

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