Middle Eastern Pickled Turnips
Ingredients
- peeled and quartered turnips
- celery
- 4 garlic cloves
- 1 small raw beet
- 2 cups white wine vinegar
- 2 cups water
- 3 tablespoons pickling salt
Instructions
Pack hard veggies in jar. Mix water, vinegar and salt separately until they dissolve. Pour in jar. Cover. Let sit for 10 days. Refrigerate afterwards. Will keep for about 1 months.
