LOCATION: Recipes >> Preserving >> Pickled Turnips 04
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Pickled Turnips 04
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Pink Pickled Turnips
2 lbs. small turnips, peeled and quartered
tops of 2 or 3 celery stalks
4 garlic cloves
1 small raw beet, peeled and sliced
2 cups white wine vinegar
2 cups water
2 tablespoons pickling salt
Pack the turnips, celery tops, garlic and beet into a sterile 2
quart jar. Combine the vinegar and water, and stir in the salt
until it dissolves. Pour the liquid over the turnips, and cover
the jar tightly with a nonreactive cap. Let it stand at room
temperature. After 10 days, the pickle will be ready. If you
don't eat the turnips right away, refrigerate the jar. The pickle
will keep well in the refrigerator for about 1 month.
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