You boil a quart jar in a large pot of water to sterilize. It just doesn't do to have some extra critters running amok in there with your pickle, eh? Then you peel and slice a pound of small turnips, chop up 1/4 cup of celery leaves, set aside a few slices of pickled beets from a jar and slice up a clove of garlic. You'll also need a tablespoon of kosher salt and a cup of white vinegar.
|the usual suspects|
When you remove the jar from the large pot, drop in your sliced turnips for a minute to blanch them, then drain and set aside. Boil a cup of water, the vinegar and the salt. While you're waiting for that to heat up, layer your turnip, celery leaves, pickled beets and garlic in the hot jar. By the time you are finished cramming it in, and wondering why you didn't slip on some latex gloves to keep the beets from staining your fingers, your vinegar/salt/water mixture will be boiling so go ahead and pour that over. I like pink pickle, so I add a bit of the beet juice just for fun. Use a chopstick to work out the air bubbles and let it cool on the counter before putting it into the refrigerator.
|it gets so much pinker!|
In three days time, voila! Pickle! Put some in a veggie sandwich, slide a slice next to your tuna salad, or my personal favorite - keep a fork beside the fridge to fish some out every time you go through the kitchen!