Secret Ingredients
- 1 1/4 lbs small turnips
- 9 ounces raw beetroots, preferably not much larger than the turnips
- 4 ounces fresh dates, stoned and halved (optional)
- 4 cloves garlic, cloves skinned and very finely chopped
- 4 1/2 tablespoons salt
- 3 3/4 cups water
- 1 1/2 cups white vinegar
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Directions
- Peel the turnips and cut in half.
- Peel the beetroot and slice thinly.
- Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
- Bring the water and the salt to boil and then add the vinegar.
- Pour over the vegetables making sure they are completely covered by the liquid.
- If there is not quite enough liquid add a little more vinegar and brine.
- Seal the jars and leave in the kitchen.
- Ready to eat in 10-12 days.
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