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Ingredients Edit

Directions Edit

  1. Blanch turnips in boiling water and then peel them.
  2. Peel the beetroot.
  3. Wash well the turnips and beetroot and slice into quarters.
  4. Place in a large sterile glass jar with the hot pepper.
  5. Cover with the pickling solution and seal with an airtight lid.
  6. Let set at least 10 days before using.
  7. Best way to eat: with almost everything.
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