Instructions: Boil beet in water until tender; peel, cool, quarter and set aside:

Drop turnips into boiling water for 2 to 3 minutes: Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip:

1 cooked beet quarter
2 to 3 slivers of garlic clove
2 to 3 sprigs young celery leaves

Combine and bring to boil:
1/2 cup each white vinegar and water
1 Tbsp coarse salt

Fill jar with vinegar mixture, seal and store in warm place 10 days.

Makes 1 pint.

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