enjoy their beautiful purple color- it won't last long!...start with a few turnips, peeled and cleaned
cut peeled, cleaned turnips into french fry-sized pieces and place into a well-washed jar
add a tablespoon of kosher salt, one cup of vinegar (I had red wine vinegar), and beet juice/water to cover the turnips. Place in refrigerator and wait for two days. The beet juice is for color and a bit of flavor. You can also tell if the turnips are completely pickled if the color has reached the center. If you go to a Lebanese restaurant, these will arrive at your table before you order like chips and salsa at a Mexican restaurant. I can't wait to try and see if my version is as tasty as the store-bought ones!
“Who is rich? He who rejoices in his portion.” --The Talmud
“Simplicity is the ultimate sophistication.” --Leonardo da Vinci
“Live simply that others might simply live.” --Elizabeth Seaton
I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. (Philippians 4:12)