“Passover recipe from the Philadelphia Jewish Exponent. This will be a permanent part of my Passover food. Easy to make and really good to eat, I tasted these after 1 day of marinating and they were luscious. I even liked the beets. Cook time is marinating time.”
READY IN:
48hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 2 turnips, large, peeled and thinly sliced into half-moons
  • 1 beet, peeled and thinly sliced in half-moons
  • 8 garlic cloves
  • 1 jalapeno pepper, sliced into rings, do not remove seeds
  • 1 cup water
  • 12 tablespoon salt
  • 1 teaspoon vinegar, I used 2 teaspoons white vinegar

Directions

  1. Combine turnips and beets, garllic and jalapeno in a jar.
  2. Pour water, salt and vinegar over vegetables.
  3. Cover jar and shake to combine.
  4. Best if made at least 2 days ahead.
  5. This salad will keep in the refrigerator for 10-14 days.

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