Pickled Beets and Turnips

Prep Time – 10 minutes
Wait Time – 1 week
Makes 1 x 500 ml jar

INGREDIENTS

• 1 beet, peeled and sliced
• 2 turnips, peeled and sliced
• 2 garlic cloves
• 1 cup warm water
• 1 tsp. sea salt
• 1 tsp. apple cider vinegar
• 1/2 tsp. black peppercorns

DIRECTIONS

1. In a bowl, combine water, salt, and apple cider vinegar and mix well.
2. Place the beet and turnip slices in a 500 ml jar and cover with water mixture, leaving 1 cm of air at the top.
3. Add garlic and peppercorns, then loosely place the lid on top of the jar. The lid should only gently cover the jar, and not be fastened.
4. Place the jar on a plate* and leave it on the counter, away from direct sunlight, for three days.
5. After three days, tightly close the lid and transfer the jar into the fridge for at least four more days, and store for consumption for up to three months.

*The plate will catch any liquids that may overflow in the fermentation process.

Nutrition facts per serving
Calories 10; protein 9 g; fat 0 g; carbs 7 g.