Pickled Turnips - cooking recipe

Ingredients

1 tablespoon salt
3 cups water
1 cup vinegar
2 lbs turnips, washed and quartered
1 small beet, halved

Preparation

Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
Place turnips and beet in sterilized jar.
Pour in salt water.
Close jar tightly and leave in a cool, dark place for two weeks.
Will keep 2-3 months in the refrigerator.