In a small pot, bring the vinegar, water, sugar and salt to a boil, until the sugar dissolves.
StoveSmall saucepan
2
Arrange the turnip and beet in a clean glass jar with the garlic.
Jar
3
Pour the brine over until it covers the turnip and beet.
💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
4
Let cool at room temperature, seal and refrigerate for at least 48 hours.
Refrigerator
5
Keeps in a sealed jar in the fridge for up to 2 weeks.
101calories
3 gprotein
16 gcarbs
0 gfat
● protein 15%● carbs 82%● fat 4%
Per serving (464 g), of 4 servings
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⚖ About the ingredients
Turnip: measured in pieces: one ≈ 150 g · 28 kcal per 100 g · More about Turnip →
Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
White vinegar: measured in cup in this recipe: 1 cup = 240 g · 21 kcal per 100 g · More about White vinegar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tbsp in this recipe: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
