Recipe - Pickling Brine

1 lg Beet
4 small Turnips or 3 mediumsize
turnips
3 Garlic cloves; peeled and
cut or sliced up , up to 5
Young celery leaves
One half cup Each white vinegar and water
1 tablespoon Coarse salt

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
frenchfry size sticks.

Sterilize a 1pint widemouth 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 JEWISHFOOD digest by "JUDITH AMRANI" AMRJU@gardere.com on Oct
23, 1998, converted by MM_Buster v2.0l.