Return to Main Recipes Page/Return to Home Page

Turnip Pickles (P, TNT)
Source: Self
Serves: 8, 1 pint

1 large beet
4 small turnips or 3 medium size turnips
3-5 garlic cloves, peeled and sliced
Young celery leaves
1/2 cup each white vinegar and water
1 tablespoon coarse salt

Boil in beet water until tender and peel, cool, slice and set aside. Drop turnips into boiling water for 2 to 3 minutes, take out and peel. Cut into French-fry size sticks.

Sterilize a 1 pint wide-mouth jar, layer turnips, beets, a few slices of garlic and celery leaves. Combine water, vinegar and salt and bring to a boil. Fill jar with vinegar mixture, seal and store in warm place 10 days.

Poster's Note:
Here in Texas the porch works good, especially since the jar tends to leak through the seal, so put it inside a plastic container or bag to avoid staining. After opening, store in the refrigerator. These get better the longer they sit - which usually doesn't happen!

Posted by Judith Amrani

Nutritional Info Per Serving: 26 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 755mg Sodium