Pickled Turnips and Beets

3 Cups Water
1/3 Cup Pickling Salt
2 Bay Leaves
1 1/2 Cup White Vinegar
2lbs Turnips
1lb beets
2 Cloves of Garlic

Step 1. Wash beets and turnips in vinegar and water.

Step 2. Slice beets and turnips. Rough Chop Garlic.

Step 3. In large container place garlic, turnips and beets .

Step 4: In pot add water, salt, bay and bay leaves. Turn burner on medium heat and stir until salt is dissolved. Turn off heat. Let cool. Then add vinegar.

Step 5. Ladle mixture on top of beets and turnips.

Step 6. Place weight on top of mixture to keep beets and turnips submerged. Place lid on top and leave sit for 5 days. The weights we use came with our Mason Tops Fermentation Kit.

Step 7. After 5 days you can place mixture in refrigerator and eat OR jar an process in canner bath.

Published by lifefromtheashes5332

Hi, I’m Elizabeth. I am a wife, mother, gardener, adjunct professor, philosopher, former foster child, former homeless adult and Master in Social Work. My website covers all the things listed above!

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