- 3 pounds turnips
- 3 small red beets, halved
- 6 small garlic cloves
- 4 cups water
- 1 1/2 cups apple cider vinegar
- 6 tablespoons pickling salt
- 1 1/2 teaspoons ground sumac
- 6 bay leaves
How to Make It
Peel turnips, and remove tops. Cut turnips into 2-inch pieces. Divide turnip pieces evenly among 6 (1-pint) canning jars. Add 1 beet half and 1 garlic clove to each jar, leaving 1 inch of room at the top of each jar.
Combine water and next four ingredients in a medium saucepan, and bring to a boil.
Carefully pour vinegar mixture over turnip mixture in jars, leaving 1/2 inch of room at the top of each. Wipe jar rims. Cover at once with metal lids; screw on bands. Let stand at room temperature 1 week; chill. Turnips will keep in refrigerator up to 3 months.
Total time includes 1 week chilling