Beet Infused Pink Pickles
- 4-5 medium sized turnips
- 1 head of cauliflower
- 2 beets
- 8 cloves of garlic peeled
- 1/2 cup kosher salt
- 10 cups filtered water
- 2 cups white or apple cider vinegar
- two 2 Quart jars with lids
- Peel the turnips, cut in half and slice.Wash the cauliflower and separate into bite sized florets.Peel the beets and cut into quarters
- In a very large bowl mix the water, vinegar and salt....Mix till the salt is dissolved.
- Into each jar place 2 beet quarters and 2 cloves of garlic. Add the sliced turnips to one jar and the cauliflower to the other jar. Pour in the water mixture till it covers the vegetables. Add the additional 2 beet quarters and 2 garlic cloves. Cover the jars and let them sit at room temperature for at least 24 hours. Then refrigerate the jars.They will keep in the refrigerator for 3-4 weeks.
turnips, cauliflower, beets, garlic, kosher salt, water, white, lids
Taken from food52.com/recipes/12746-beet-infused-pink-pickles (may not work)