Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Pink Pickled Turnips

Rate This Article

Comment On This Article

Ingredients
  • 2 lbs. small turnips, peeled and quartered
  • tops of 2 or 3 celery stalks
  • 4 garlic cloves
  • 1 small raw beet, peeled and sliced
  • 2 cups white wine vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
Instructions

Pack the turnips, celery tops, garlic and beet into a sterile 2 quart jar. Combine the vinegar and water, and stir in the salt until it dissolves. Pour the liquid over the turnips, and cover the jar tightly with a nonreactive cap. Let it stand at room temperature. After 10 days, the pickle will be ready. If you don't eat the turnips right away, refrigerate the jar. The pickle will keep well in the refrigerator for about 1 month.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com