5 quarts water -- boiled then cooled to room temperature
4 tablespoons salt
1 large pickling jar -- or any large jar with a tight fitting lid
5 medium turnips -- scrubbed, trimmed, and quartered
1 medium beet -- scrubbed, trimmed, peeled and sliced in 1/2" thick slices
Put the water in the pickling jar. Stir the salt into the water until completely dissolved. Place the turnip and beet slices in the salt water. Let pickle for about 3 to 4 weeks. Taste before discarding water.
When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat.
1 1/2 lb Turnips; diced
2 tb Butter
6 tb Dark Karo syrup
1/4 c Sugar
1 ts Cinnamon
1 ts Nutmeg
1 ts Ground cloves
1/4 c Water
1/8 c Chablis
Drop turnips in boiling water to cover. Simmer until tender; drain. Combine remaining ingredients in saucepan. Heat to boiling. Pour over cooked turnips. Stir and serve.
Country Cooking Recipes