| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Beet |
| 4 |
sm |
Turnips or 3 medium-size turnips |
| 3 |
|
Garlic cloves; peeled and sliced, up to 5 |
|
|
Young celery leaves |
| 1/2 |
c |
Each white vinegar and water |
| 1 |
tb |
Coarse salt |
INSTRUCTIONS
Boil in beet water until tender; peel, cool, slice and set aside. Drop
tunips into boiling water for 2 to 3 minutes, take out and peel. Cut into
french-fry size sticks.
Sterilize a 1-pint wide-mouth jar, layer turnips, beets, a few slices of
garlic and celery leaves.
Combine water, vinegar and salt and bring to a boil. Fill jar with vinegar
mixture, seal and store in warm place 10 days. (Here in Texas the porch
works good, especially since the jar tends to leak through the seal, so put
it inside a plastic container or bag to avoid staining.) After opening
store in the refrigerator. These get better the longer they sit - which
usually doesn't happen! Makes 1 pint.
Posted to JEWISH-FOOD digest by "JUDITH AMRANI" <AMRJU@gardere.com> on Oct
23, 1998, converted by MM_Buster v2.0l.
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