Boil in water until tender; peel, cool, quarter and set aside:
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- 1 large beet
Drop into boiling water for 2 to 3 minutes:
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- 4 small turnips or 3 medium-size turnips, quartered
Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip:
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- 1 cooked beet quarter
- 2 to 3 slivers of garlic clove
- 2 to 3 sprigs young celery leaves
Combine and bring to boil:
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- 1/2 cup each white vinegar and water
- 1 Tbs. coarse salt
Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
From "Middle Eastern Cookery" by Eva Zane
