6-7 small to medium fresh turnips
3 small beets
2½ Tsp rough sea-salt
1 hot green pepper, sliced
3 tender celery stalks, chopped
1 cup warm water
1½ cup natural vinegar
- Peel the turnips and the beets and slice them ½
inches thick.Place slices in a big bowl and mix them with the sea-salt. Let
sit for 12 hours.
- Remove slices together with the water that has come
out and put them in the jar.
- Add the warm water and vinegar. If the liquids don’t
fill up the jar then add some more water or vinegar.
- Put the jar in a sunny spot; after 2 days the pickled
turnip is ready.