Breads and Pastries
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2.2 lb Turnips
1 Small Beetroot
4-5 Tbsp Coarse Salt
1 Cup White Vinegar
3 Cups Water
Peel and cut turnips to desired shape (sticks or wedges).
Dissolve the salt in 2 cups of water gradually while testing the saltiness of the soloution using the egg float method then add the third cup of water.
Layer the turnips and the beetroot in the jar.
Add the salt water solution and the vinegar to the jar and cover tightly.
It should be ready to eat in a few days.