Pickled Turnips & Beets

These are refrigerator pickles. They aren’t supposed to be in the pantry or countertop. Make sure to use a clean utensil when taking them out of the jar. I use a zigzag cutter to give them a fun shape but that’s totally optional.

Ingredients:
• 2 c white distilled vinegar
• 4 c water
• 6 tsp salt
• 2 small beets peeled and cut
• 3 large turnips peeled and cut
• 10 cloves garlic halved
• 1 jalapeño quartered
• Large clean glass jar
Bring the vinegar, water and salt to a boil and set aside to cool. While the brine is cooling a bit prepare the veggies. Layer the jar in this order: garlic, jalapeño, beets, turnips, brine to cover entirely. I use a lid from the disposable coffee cups to hold my pickles under the brine. Close the jar and after the jars cool a bit countertop, place in the refrigerator. Ready to eat after 48 hours, preferably after 5 days is best.

Alf Saha! Happy Pickling
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