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Prep Time: 15 Minutes Cook Time: 20160 Minutes |
Ready In: 20175 Minutes Servings: 24 |
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I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time. Ingredients:
1 tablespoon salt |
3 cups water |
1 cup vinegar |
2 lbs turnips, washed and quartered |
1 small beet, halved |
Directions:
1. Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
2. Place turnips and beet in sterilized jar.
3. Pour in salt water.
4. Close jar tightly and leave in a cool, dark place for two weeks.
5. Will keep 2-3 months in the refrigerator.
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