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Toshi Left (Pickled Turnips)

2 lbs turnips
a few celery or parsley leaves
2-4 gloves garlic
1 raw beet, peeled and sliced (optional)
6-7 T salt
3 1/2 c. water
1 1/4 c. vinegar

Peel and wash turnips, slice.  Pack pieces in a clean glass jar(s) with celery or parsley leaves and garlic cloves placing pieces of raw beet between the layers at regular intervals.  Dissolve salt in water and stir in vinegar.  Cover vegetables with this solution and seal jar tightly.  Store in warm place.  Turnips should mellow and be ready in about 10 days.  Transfer to refrigerator.  The recipe says to eat within four to ix weeks, but mine have lasted 6 months.

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