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Ingredients
- 1 lrg beet
- 4 sm turnips or possibly 3 medium-size turnips, quartered
- 1 x cooked beet quarter
- 3 x slivers of clv garlic
- 3 sprg young celery leaves
- 1/2 c. each white vinegar and water
- 1 Tbsp. coarse salt
Method
- Boil beet in water till tender; peel, cold, quarter and set aside:
- Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them.
- They will have a silky texture.
- Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:
- 1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves
- Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt
- Fill jar with vinegar mix, seal and store in hot place 10 days.
- Makes 1 pint.
