5 lbs. turnips
5 fresh beets or 1 large can beets
Wash and cut turnips in quarters. Parboil fresh beets and cut in
quarters. Pack turnips and beets alternately in a jar. Add 1
tablespoon salt to each jar. Mix 1 part vinegar to 2 parts
lukewarm water. Pour mixture into jar covering the turnips and
beets. Refrigerate and allow 7 days before serving. If desired,
cut fresh cauliflowers and cabbage and add to turnips.
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