Persian Turnip Pickles

[Guest guest]

I have to pass this on to you all.

I got this recipe from a woman at work after I tasted

hers at a company picnic.

 

Persian Turnip Pickles

 

1 large beet or several small

4 small turnips or 3 medium size turnips

3 to 5 garlic cloves, peeled and sliced

young celery leaves

1/2 cup each white vinegar and water

1 tbsp. coarse salt

 

Boil in beet water until tender and peel, cool, slice

and set aside. Drop turnips into boiling water for 2

to 3 minutes, take out and peel. Cut into french-fry

size sticks. Sterilize a 1 pint wide-mouth jar, layer

turnips, beets, a few slices of garlic and celery

leaves. Combine water, vinegar and salt and bring to a

boil. Fill jar with vinegar mixture, seal and store in

warm place 10 days. These get better the longer they

sit, which usually doesn't happen!

 

 

 

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