Arabic Pickled Turnips Recipe

• 1 lrg beet
• 4 sm turnips or possibly 3 medium-size turnips, quartered
• 1 x cooked beet quarter
• 3 x slivers of clv garlic
• 3 sprg young celery leaves
• 1/2 c. each white vinegar and water
• 1 Tbsp. coarse salt

1. Boil beet in water till tender; peel, cold, quarter and set aside:
2. Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them.
3. They will have a silky texture.
4. Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:
5. 1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves
6. Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt
7. Fill jar with vinegar mix, seal and store in hot place 10 days.
8. Makes 1 pint.

quarter, slivers, celery, white vinegar, coarse salt

Taken from cookeatshare.com/recipes/arabic-pickled-turnips-69267 (may not work)