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?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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