- 1 kg white turnips
- 1 beetroot, peeled and sliced
- 3 clv garlic (optional)
- 1 lt water
- 275 ml vinegar
- 4 tbl salt
1 PEEL and wash turnips. Cut into quarters and pack into jars adding pieces of the beetroot. Add the garlic, if desired.
2 Dissolve the salt in the vinegar and water. Fill each jar until the turnips are covered. Seal tightly. The pickles will be ready in about five days.