Ingredients
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5 lb. medium size turnips
3 to 4 fresh beets or 1 (No. 2) can
white vinegar
lukewarm water
salt
cherry hot pepper (optional)
Preparation
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Wash, peel and quarter turnips.
Salt the turnips.
Pack turnips and beets in a gallon jar.
Add 4 tablespoons salt, 1 part vinegar to 1 part lukewarm water enough to cover.
Add approximately 4 hot peppers, if desired.
Seal jar as tight as possible.
Let set 1 week on counter.
Transfer into quart jars and refrigerate.
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