Pickled Turnips
"I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time."
- Ready In:
- 336hrs 15mins
- Ingredients:
- 5
- Yields:
-
1 jar
- Serves:
- 1
ingredients
directions
- Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
- Place turnips and beet in sterilized jar.
- Pour in salt water.
- Close jar tightly and leave in a cool, dark place for two weeks.
- Will keep 2-3 months in the refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thanks for posting your recipe. I enjoyed these turnips very much and they are so easy to prepare. I will be making this recipe for years to come. By the way, I have been rinsing the pickles in clean water then draining before eating. Without the rinse they were too salty for my taste but just perfect rinsed. Thanks again.
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
