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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (52g) Recipe makes 20 servings The following items or measurements are not included below: jalapeno pickling liquid |
||
| Calories 15 | ||
| Calories from Fat 0 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 34mg | 1% | |
| Potassium 109mg | 3% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.2g | ||
| Protein 0.5g | 1% | |
Ingredients
- 2 lbs turnips
- 2 large beetroots
- 1 hot pepper
- 5 cups jalapeno pickling liquid
Directions
1
Blanch turnips in boiling water and then peel them.2
Peel the beetroot.3
Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.
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