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1 large beet
4 small turnips or 3 medium-size turnips, quartered
1 cooked beet quarter
2 to 3 slivers of garlic clove
2 to 3 sprigs young celery leaves
1/2 cup each white vinegar and water
1 Tbs. coarse salt
Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky texture. Place in hosterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leave Combine and bring to boil: 1/2 cup each white vinegar and water 1 Tbs. coarse salt Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
4 small turnips or 3 medium-size turnips, quartered
1 cooked beet quarter
2 to 3 slivers of garlic clove
2 to 3 sprigs young celery leaves
1/2 cup each white vinegar and water
1 Tbs. coarse salt
Boil in water until tender; peel, cool, quarter and set aside: 1 large beet Drop into boiling water for 2 to 3 minutes: 4 small turnips or 3 medium-size turnips, quartered Remove turnips and peel them. They will have a silky texture. Place in hosterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter 2 to 3 slivers of garlic clove 2 to 3 sprigs young celery leave Combine and bring to boil: 1/2 cup each white vinegar and water 1 Tbs. coarse salt Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
