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pickled Turnip


Method

- Cut turnip into slices or quarters, wash well, sprinkle with 4 spoons of salt.
- Leave turnip in a sieve for several hours to get rid of water.
- Wash turnip from salt, put in a jar, add the beet.
- Dissolve remaining salt in water and little vinegar; pour over the turnip until fully covered.
- Leave for a week before use. After open, keep in fridge.

 

Ingredients

1 kg turnip,small size 
7 cups water
10 tablespoons salt
1 cup white vinegar
1 medium size beet, cut into rounds or cubes.

 
 

   
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