Pickled Turnips

1. 1

   Check two 16-ounce Mason jars for cracks and the rings for rust, discarding any that are defective. Keep them in simmering water until the vegetables are ready. Wash new, unused lids and rings in warm, soapy water.

2. 2

   Split the turnips, beet, and garlic between the hot, sterilized jars.

3. 3

   Mix the vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour the vinegar mixture over the turnip mixture, filling to within 1/2 inch of the tops.

4. 4

   Wipe the rims with a damp paper towel to remove any residue. Place the lids on the jars; screw the rings on tightly. Pickle in the refrigerator for 1 week.

• Calories 61.81 kcal Low Source
• Protein 2.21 g Low Source
• Carbs 10.23 g Moderate
• Total Fat 0.73 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.16 mg Low Source
• Fiber 0.3 g Low Source
• Sugar 2.8 g Moderate
• Added Sugar 1.24 g Low Source
• Calcium 7.19 mg Low Source
• Iron 0.13 mg Low Source
• Potassium 0.6 mg Low Source
• Vitamin A 2.68 mcg_rae Low Source
• Vitamin C 4.26 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄