Pickled Turnips

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Made from an excess amount of turnips in the garden, some garlic, wild onion, salt, and water.
I chopped the turnips thinly, packed them in a mason jar, throwing in some chopped garlic and wild onion greens for every inch or so of turnips, adding a sprinkle of salt over each layer as well. When the turnips were an inch or so below the top of the jar, I poured water mixed with a pinch of salt over the entire thing, until the turnips were submerged. Then I covered it loosely with a lid, and left to sit under my bed.

I made a smaller jar with ginger instead of the garlic and onions. It took longer to ferment, but was really delicious.

Fermentation time: almost two weeks, or until tasty.
–Rosie

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