Pickled turnips

Yield: 1 Servings

Measure Ingredient
1 large Beet
4 smalls Turnips or 3 medium-size turnips
3 \N Garlic cloves; peeled and sliced, up to 5
\N \N Young celery leaves
½ cup Each white vinegar and water
1 tablespoon Coarse salt

Boil in beet water until tender; peel, cool, slice and set aside. Drop tunips 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. (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! Makes 1 pint.

Posted to JEWISH-FOOD digest by "JUDITH AMRANI" <AMRJU@...> on Oct 23, 1998, converted by MM_Buster v2.0l.

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