Recipe - Pickled Turnips - Kabees El Lift K P

1 Chinese white turnip
1 cup Vinegar
2 tablespoon Sugar
One half teaspoon Salt
1 ds Pepper
One fourth teaspoon Paprika

1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4inch
slices. Place in a bowl.

2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over
turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight.

3. Drain, and sprinkle with paprika before serving.

VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and
slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the
vinegar and sugar, as in step 2, but add the turnips to the pan and simmer,
covered, 2 minutes. Remove from heat and let cool in the pan. Then
refrigerate, covered, overnight.

For the turnip, substitute the following vegetables in any combination:
cauliflower (parboiled) or carrots, cucumbers, green peppers, chili
peppers, round cabbage. Slice or dice the vegetables. Increase the amount
of dressing as you increase the vegetables.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.