Pickled Turnip
By: Anonymous
Published: Saturday, February 13, 2010 - 2:52am

Ingredients




5 quarts water boiled then cooled
to room temperature
4 tablespoons salt
1 lrg pickling jar or any large jar
with a tight fitting lid
5 mediums turnips scrubbed, trimmed,
and quartered
1 medium beet scrubbed, trimmed,
peeled and sliced in 1/2" thick slices

Preparation

1 Put the water in the pickling jar. Stir the salt into the water until completely dissolved. Place the turnip and beet slices in the salt water. Let pickle for about 3 to 4 weeks. Taste before discarding water. 2 When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat. 3 Comments: This is a controversial type of pickle. You either love it, or hate it. It is colored deep purple by the addition of a small amount of beets. It is particularly good served before dinner as an appetizer, or with dinner.

Comments:
sakis galan

very very!!! nice!!!