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LOCATION: Recipes >> Preserving >> Pickled Turnips 04

Print this Recipe    Pickled Turnips 04

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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