Middle Eastern Pickled Turnips

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Middle Eastern Pickled Turnips

Ingredients

  • peeled and quartered turnips
  • celery
  • 4 garlic cloves
  • 1 small raw beet
  • 2 cups white wine vinegar
  • 2 cups water
  • 3 tablespoons pickling salt

Instructions

Pack hard veggies in jar. Mix water, vinegar and salt separately until they dissolve. Pour in jar. Cover. Let sit for 10 days. Refrigerate afterwards. Will keep for about 1 months.

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