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.
Nutrition Facts
| 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.
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