Pickled Turnips - cooking recipe

Ingredients

2 lb. small white turnips
1 raw beet for color
6 to 7 Tbsp. salt
3 1/2 c. water
1 1/4 c. vinegar

Preparation

Peel and wash turnips; cut into quarters or slices.
Pack pieces into a clean jar, placing pieces of raw beet between layers.
Dissolve salt in water and stir in vinegar.
Cover the vegetables with liquids.
Seal jar tightly.
Store in a warm place for 10 days; then they will be ready to eat.
If desired, once ready, should be refrigerated.