Difference between revisions of "Pickled Turnip"
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Revision as of 04:06, 2 April 2012
Ingredients
- 2 pounds turnips
- 2 large beetroot
- 1 hot pepper
- 5 cups of pickling solution
Directions
- Blanch turnips in boiling water and then peel them.
- Peel the beetroot.
- Wash well the turnips and beetroot and slice into quarters.
- Place in a large sterile glass jar with the hot pepper.
- Cover with the pickling solution and seal with an airtight lid.
- Let set at least 10 days before using.
- Best way to eat: with almost everything.
