Great with sandwiches
Makes: 1 jar
2 pounds turnips
2 large beetroot
1 hot pepper
5 cups of Pickling Solution
Blanch turnips in boiling water and then peel them. Peel the
beetroot. Wash well the turnips and beetroot and slice into quarters.
Place in a large sterile glass jar with the hot pepper. Cover with
the pickling solution and seal with an airtight lid. Let set at
least 10 days before using.
Best way to eat: With almost everything.
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