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I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time.
- Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
- Place turnips and beet in sterilized jar.
- Pour in salt water.
- Close jar tightly and leave in a cool, dark place for two weeks.
- Will keep 2-3 months in the refrigerator.