Pickled Turnips ( torshi Lift ) Recipe

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Ingredients:

Serving

2 lbs turnips , small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tbsp salt
3 1/2 cups water
1 1/4 cups white vinegar

Directions:

Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
The pickles should be eaten from within a month to 6 weeks of making.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14.49 Kcal (61 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	3513.91mg	146%
Potassium	84.83mg	2%
Total Carbs	1.96g	1%
Sugars	1.15g	5%
Dietary Fiber	0.71g	3%
Protein	0.44g	1%
Vitamin C	2.5mg	4%
Iron	0.1mg	1%
Calcium	23.4mg	2%

Amount Per 100 g
Calories	9.48 Kcal (40 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	2298.18mg	146%
Potassium	55.48mg	2%
Total Carbs	1.28g	1%
Sugars	0.75g	5%
Dietary Fiber	0.46g	3%
Protein	0.29g	1%
Vitamin C	1.6mg	4%
Iron	0.1mg	1%
Calcium	15.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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