 |
Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 10 |
|
Passover recipe from the Philadelphia Jewish Exponent. This will be a permanent part of my Passover food. Easy to make and really good to eat, I tasted these after 1 day of marinating and they were luscious. I even liked the beets. Cook time is marinating time. Ingredients:
2 turnips, large, peeled and thinly sliced into half-moons |
1 beet, peeled and thinly sliced in half-moons |
8 garlic cloves |
1 jalapeno pepper, sliced into rings, do not remove seeds |
1 cup water |
1/2 tablespoon salt |
1 teaspoon vinegar, i used 2 teaspoons white vinegar |
Directions:
1. Combine turnips and beets, garllic and jalapeno in a jar.
2. Pour water, salt and vinegar over vegetables.
3. Cover jar and shake to combine.
4. Best if made at least 2 days ahead.
5. This salad will keep in the refrigerator for 10-14 days.
|
|