• Cooking Time:
  • Servings:
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  • 8 small to medium fresh turnips
  • 3 small beets
  • 2½ Tsp rough sea-salt
  • 1 hot green pepper, sliced
  • 3 tender celery stalks, chopped
  • 1 cup warm water
  • 1½ cup natural vinegar
  • Big Glass Jar


  • Peel the turnips and the beets and slice them ½ inches thick.
  • Place slices in a big bowl and mix them with the sea-salt. Let sit for 12 hours.
  • Remove slices together with the water that has come out and
  • put them in the jar.
  • Add the warm water and vinegar. If the liquids don’t fill up the
  • jar then add some more water or vinegar.
  • Put the jar in a sunny spot; after 2 days the pickled turnip is ready.

Categories: Brining  Canning  Misc. Condiment 
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