Ingredients
3 to 4 turnips, peeled and cut into wedges. We grow turnips so I like to use the small ones that get left over.
1 small beetroot, peeled and cut into wedges. This makes the pickles go pink
2 garlic cloves, peeled
1 cup vinegar - any vinegar you fancy. I like cider vinegar but have used malt and white.
1 cup water
1/4 tsp sugar
Sterilized sealable jar(s)
Method
In a small saucepan, add the vinegar, water, garlic and sugar and bring to the boil. Simmer for 2 minutes.
Add the turnips and the beetroot to the jar.
Carefully pour the pickling mixture into the jar until the turnips are covered. Seal the jar tightly.
Pickles are ready in 48 hours and will keep for a week after you open.
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