Turnip Pickle in Vinegar
Ingredients
- Turnips 2
- Beetroot 1
- Vinegar 1/2 cup
- Water 2 cups
- Salt 1 tablespoon
Instructions
- Turnips and beetroot should be of equal size.
- Peel them and cut into thick strips.
- In a pan, add water, vinegar and salt.
- Keep stirring until the salt is mixed.
- Bring to a boil.
- In a large container with a tight-fitting lid, add your turnips and beets alternatively.
- Pour the liquid into the container.
- Let sit for 3-5 days.
- Before serving, they are best refrigerated.
- The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).