Pickled Turnip

Photo: flickr user squacco

Ingredients

5 quarts water boiled then cooled

to room temperature

4 tablespoons salt

1 lrg pickling jar or any large jar

with a tight fitting lid

5 mediums turnips scrubbed, trimmed,

and quartered

1 medium beet scrubbed, trimmed,

peeled and sliced in 1/2" thick slices

Preparation

Put the water in the pickling jar. Stir the salt into the water until 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 until ready to eat.

Comments: This is a controversial type of pickle. You either love it, or 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 with dinner.