Turnip and Beet Pickles

Passover recipe from the Philadelphia Jewish Exponent. This will be a permanent part of my Passover food. Easy to make and really good to eat, I tasted these after 1 day of marinating and they were luscious. I even liked the beets. Cook time is marinating time.

• Ready In: 48 hrs 15 mins
• Serves: 10

Ingredients

• 2  turnips, large, peeled and thinly sliced into half-moons
• 1  beet, peeled and thinly sliced in half-moons
• 8  garlic cloves
• 1  jalapeno pepper, sliced into rings, do not remove seeds
• 1  cup water
• 1⁄2 tablespoon salt
• 1  teaspoon vinegar, I used 2 teaspoons white vinegar

Directions

1. Combine turnips and beets, garllic and jalapeno in a jar.
2. Pour water, salt and vinegar over vegetables.
3. Cover jar and shake to combine.
4. Best if made at least 2 days ahead.
5. This salad will keep in the refrigerator for 10-14 days.