PICKLED TURNIPS

PICKLED TURNIPS
2 cups water
¼ cup pickling salt
1 kg small white turnips (about 8)
1 small beetroot
1 clove garlic
1 cup white vinegar
Combine water and salt in a pan and bring to the boil, stirring until salt is dissolved. Cool.
Peel turnips and cut into quarters or sixths. Peel beetroot and cut into thick strips. Peel and have garlic clove.
Pack turnips in a sterilized jar, placing beetroot strips and garlic between layers.
Combine cooled brine with vinegar and pour over turnips. Remove air bubbles by pressing a fine skewer down sides of jar.
Seal with lid – if a metal lid is used, place a piece of plastic wrap over the top of jar, then secure lid in position.
Leave in a cool place for at least 3 weeks before opening. Once opened, store in refrigerator. Unopened pickles will keep in a cool, dark place for up to 3 months.