Ingredients Edit

Directions Edit

  1. Bring water and salt to a boil, stirring to make sure all the salt is dissolved.
  2. Remove from heat and cool.
  3. Peel turnips.
  4. Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large french fry).
  5. Peel beet and cut into thick strips.
  6. Peel garlic cloves and cut each one into quarters.
  7. Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic.
  8. Combine the cooled salt solution with the vinegar, and pour over the turnips.
  9. Make sure no large air bubbles remain.
  10. Lay a piece of plastic wrap over the opening, and put the lid on the jar.
  11. Store pickles in a cool place for at least three weeks.
  12. The turnips will turn bright pink.
  13. Refrigerate after opening.

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