1. Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet. 2. In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly. 3. Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot. 4. The pickles should be eaten from within a month to 6 weeks of making. ---------------------------------------------------------------------------
Nutrition
Ingredients
