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Add a photoServings: 1
Ingredients
- 5 quart water boiled then cooled
- Â Â to room temperature
- 4 Tbsp. salt
- 1 lrg pickling jar or possibly any large jar
- Â Â with a tight fitting lid
- 5 med turnips scrubbed, trimmed,
- Â Â and quartered
- 1 med beet scrubbed, trimmed,
- Â Â peeled and sliced in 1/2" thick slices
Directions
- Put the water in the pickling jar. Stir the salt into the water till completely dissolved. Place the turnip and beet slices in the salt water. Let pickle for about 3 to 4 weeks. Taste before discarding water.
- When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water till ready to eat.
- Comments: This is a controversial type of pickle. You either love it, or possibly hate it. It is colored deep purple by the addition of a small amount of beets. It is particularly good served before dinner as an appetizer, or possibly with dinner.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5368g | |
| Calories 165 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28494mg | 1187% |
| Potassium 1155mg | 33% |
| Total Carbs 37.7g | 10% |
| Dietary Fiber 10.7g | 36% |
| Sugars 22.61g | 15% |
| Protein 5.52g | 9% |
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