Pickled Turnips

1. 1

   Peel and wash turnips; cut into quarters or slices.

2. 2

   Pack pieces into a clean jar, placing pieces of raw beet between layers.

3. 3

   Dissolve salt in water and stir in vinegar.

4. 4

   Cover the vegetables with liquids.

5. 5

   Seal jar tightly.

6. 6

   Store in a warm place for 10 days; then they will be ready to eat.

7. 7

   If desired, once ready, should be refrigerated.

No nutritional information available.

No additional tips available.