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Pickled Turnips

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Oh Tri Goodness

"Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week."
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7 d 17 m servings 16 cals
Original recipe yields 8 servings (2 16-ounce Mason jars)

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  1. Divide turnips, beet, and garlic between two 16-ounce Mason jars.
  2. Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

Nutrition Facts

Per Serving: 16 calories; 0.1 g fat; 3.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 249 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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