Canning Recipes

Pickled Turnip
Amount Measure Ingredient -- Preparation Method

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

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.

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.

This recipe yields ??

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.

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