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Pickled Turnips

2 pounds white turnips, peeled and cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled
1 tsp. coarse salt
1 1/2 cups white wine vinegar

Place turnips, beets and garlic in a bowl.  Add salt, vinegar and 2 1/2 cups of
water.  If not completely covered, add equal parts of water and vinegar until
covered.  Cover bowl with plastic wrap and refrigerate for 24 hours.   Remove
from liquid to serve.

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