Pickled Turnips
- 4 medium turnips, peeled, cut in half and sliced
- 1 small beet, peeled, and quartered
- 2 garlic cloves, bruised
- 2 cups of cold water
- 2 tablespoons coarse salt
- 2 teaspoons sugar
- 1 tablespoon distilled white vinegar
Put turnips and beet in a large glass jar. Tuck in the garlic cloves. Stir together the water, salt and sugar to dissolve the salt and sugar. Add the vinegar and pour over the vegetables. Let stand in a cool place for 3 days. Then cover and refrigerate for up to 2 weeks.
Did you know?
Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.Quotes
"There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their neighbors. This is robbery. The second by commerce, which is generally cheating. The third is by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as reward for his innocent life and his virtuous industry."~Benjamin Franklin
