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TURNIP PICKLES

  • Cooks . com
  • Apr 15, 2016
  • 1 min read

TURNIP PICKLES 2 lb. sm. white turnips Celery leaves Sliced raw beet or beet juice 3 1/2 c. water 1 1/4 c. vinegar 6 or 7 tbsp. salt 2-4 garlic cloves (optional)

Wash and pare turnips, slicing to fit the appropriate jar. Pack with celery leaves, garlic and beet slices, if used. Dissolve salt in water, add vinegar and fill jars. Pickles ready in about 7-10 days.

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