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Ingredientes
- 1 lrg beet
- 4 sm turnips or possibly 3 medium-size turnips, quartered
- 1 x cooked beet quarter
- 3 x slivers of clv garlic
- 3 sprg young celery leaves
- 1/2 c. each white vinegar and water
- 1 Tbsp. coarse salt
Direcciones
- Boil beet in water till tender; peel, cold, quarter and set aside:
- Drop turnips into boiling water for 2 to 3 min: Remove turnips and peel them. They will have a silky texture. Place in warm sterilized 1-pint wide-mouth jar, packing between each turnip:
- 1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves
- Combine and bring to boil:1/2 c. each white vinegar and water1 Tbsp coarse salt
- Fill jar with vinegar mix, seal and store in hot place 10 days.
- Makes 1 pint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 591g | |
| Calories 143 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7223mg | 301% |
| Potassium 907mg | 26% |
| Total Carbs 27.51g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 15.86g | 11% |
| Protein 4.18g | 7% |
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