Pickled Turnips ("torshi Lift")

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READY IN: 240hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
  • In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
  • Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
  • The pickles should be eaten from within a month to 6 weeks of making.
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