Pickled Turnips
Servings
41/2 quart jars
Servings
41/2 quart jars
Ingredients
Instructions
  1. Boil water, and stir in the salt until dissolved. Mix in the vinegar, and set aside. Peel, and slice the turnips into fourths, then slice into rings. Slice each serrano down the middle, and remove the stem. Peel and slice garlic cloves into two pieces each.
  2. Peel, and slice the beets into strips. The reason I don’t cut them into the same shape as the turnips is to distinguish between the two once pickled and the turnips take on the same color as the beets.
  3. Divide the vegetables equally between the jars, layering the turnips and beets.
  4. Divide the vinegar and saltwater mixture between the jars, making sure the vegetables are completely covered, leaving at least 1/4″ space from the top of the jar.
  5. Tighten the lids and store for at least one week before eating.
  6. After a week, remove from the jars and serve with your favorite meal! Hope you enjoy these as much as I do!

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