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.