2 lbs turnips
2 large beetroots
1 hot pepper
5 cups jalapeno pickling liquid
Blanch turnips in boiling water and then peel them.
Peel the beetroot.
Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using.
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