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.
