PICKLED TURNIPS

Prepare at least 10 days before using
Turnips 1 kg
Beetroot 2 large
Hot pepper 1 (optional)
Pickling solution:
Cooking salt ¼ cup
Water 2 cups
Vinegar 2 ½ cups.

• To prepare pickling solution. Stir slat into water and bring to the boil for 3 minutes. Add vinegar.
• Peel turnips and beetroot. Wash well and slice into quarters.
• Place in sterilised jars with the hot pepper.
• Cover with pickling solution and seal with an airtight lid and set aside for at least 10 days. Keeps well in the refridgerator.