- Yield : 1 quart
- Cook Time : 10m
- Ready In : 20m
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- 1 pound turnips, peeled, quartered and sliced 1/4 inch thick
- 1 small red beet, peeled and quartered
- 1 clove garlic, thinly sliced
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.