Posted by Marla Hudgins
on February 13, 2010, 12:47 pm
97.126.226.124
Turnip Pickles
2 lb. Sm. White turnip roots
Celery leaves
Sliced raw beet or beet juice
3 1/2 c. Water
1 1/4 c. Vinegar
6 or 7 tbsp. Salt
2-4 garlic cloves (optional)
Wash and pare turnips, slicing to fit the appropriate jar. Pack with celery leaves, garlic and beet slices, if used. Dissolve salt in water, add vinegar and fill jars. Pickles ready in about 7-10 days.
source is David
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