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?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"We learn from our gardens to deal with the most urgent question of the time: How much is enough?"
~Wendell Berry
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