Pickled Turnips


1 pound turnips
3 ounce beet
3 cloves garlic
1 1/2 cups water
1 1/2 cups white vinegar
3 Tablespoons salt


Peel turnips and beet and then cut into sticks.  Peel garlic and then smash cloves gently.  Bring water, vinegar, and salt to a boil in saucepan.  Mix together turnips, beet, and garlic and then place all in quart size jar.  Pour vinegar mixture over vegetables.  Cool and then refrigerate.  Pickles are ready to eat after about a week in the refrigerator.

1 Response to Pickled Turnips

  1. Pingback: Pickled Turnips | Original Composition

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