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.
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.
Peel turnips; cut crosswise in thin slices not more than 1/4 inch thick.
Mix with salt and let stand 1 hour.
Drain and rinse thoroughly with water.
Bring remaining ingredients to a boil. Add turnips and simmer 2 minutes.
Cool well.
Makes 8 servings.
Peel turnips.
Cut crosswise in thin slices, not more than 1/4-inch thick. Mix with salt.
Let stand 1 hour. Drain
and rinse thoroughly with water.
Bring to a boil vinegar, sugar, food coloring and paprika.
Add turnips and simmer 2 minutes; cool.
Quarter or half turnips, depending on size. Put in a quart jar and add salt.
Mix the water and vinegar and pour solution over the turnips to cover.
Seal loosely and let sit for a week until serving.
Divide turnips, beet, and garlic between two 16-ounce Mason jars.
Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
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.
Cook items for the sauce until the sugar has melted.
Cool and add to sliced turnips in a jar.
Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
The pickles should be eaten from within a month to 6 weeks of making.
Combine lime juice and salt and stir until salt is dissolved.
Add turnips and stir to coat evenly.
Cover tightly with foil or plastic wrap and let stand at room temperature at least 3 hours.
Just before serving, stir in cayenne and cumin.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
ND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH
For the pickled beans, place beans in medium
Peel and dice turnips.
Boil with sugar, salt and pepper until tender.
Place in a colander to drain; rinse and set aside. Return turnips to pan.
Add melted butter to turnips and mash. Season to taste with more sugar, salt and pepper.
Butter is the secret to this recipe.
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
hour.
If your turnips have roots, wash, peel and
hile that heats, peel the turnips and chop them into thin
ith potatoes or small sweet turnips (cut into wedges) or carrots
PICKLED RED ONION AND TOMATO SALSA:.<
Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
To the skillet, add the cooked drained potato and turnip cubes.
Add the salt and pepper.
Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
When done, sprinkle with the parsley and serve.