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5 lbs. turnips 5 fresh beets or 1 large can beets Water Vinegar Salt 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |