Pickled Turnips ('torshi Left')

Ingredients

• 2 lbs turnips, small
• 2-3 celery leaves
• 2-4 garlic cloves (optional)
• 1 beet, uncooked and sliced
• 6-7 tablespoons salt (Kosher salt is best)
• 3 1/2 cups water
• 1 1/4 cups white vinegar

Directions

1. 1

   Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.

2. 2

   In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.

3. 3

   Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.

4. 4

   The pickles should be eaten from within a month to 6 weeks of making.