Pickled Turnip

Wash the turnips and beetroot thoroughly under running water, then peel and trim the ends with a sharp knife.

Cut the turnips into spears or sticks approximately 3-4 inches long and about 1/4 inch thick; similarly cut the beetroot into spears of the same size.

Slice the hot pepper lengthwise and remove the seeds if a milder flavor is preferred, or leave intact for more heat.

Pack the turnip spears, beetroot spears, and hot pepper slices tightly into a clean glass jar, alternating the vegetables and placing pepper throughout.

Heat the pickling solution in a medium saucepan over medium-high heat until it reaches a boil.

Pour the hot pickling solution carefully into the jar over the vegetables, ensuring they are fully submerged and the liquid reaches the rim.

Allow the jar to cool to room temperature before sealing with a lid, then refrigerate for at least 24 hours before serving.