Purple Turnip Pickles

In stainless Dutch oven boil together
2 liters of filtered water
½ cup of white vinegar
2 tablespoons of sea salt or kosher
2 or 3 inner celery stocks with leaves minced (the ones way in the middle of the heart that often get tossed, very favorable!)
2 tbsp raw onion
1 tbsp minced garlic
1 tbsp Splenda

While you are waiting for the brine to boil put some gloves on and rinse, trim and chopped into big chuncks enough raw beets to make one cup. This is where the majority of carbs are found, 15 net carbs per cup. Remember you do not eat the beet, it is for flavor and color only. I peel them but I do not think it is really needed. It will look like a blood bath, great for Halloween!

You will need 3 or 4 medium sized turnips peeled and cut into French Fries shapes, thicker is better than thinner.

Now you are ready to pickle.

Place a layer of turnips fries and then beets on top in the bottom of jar. Pour brine to cover the layer. Add another layer of turnip, beets and brine. Continue until you fill the jar, making sure brine covers the last layer. Seal tightly and invert. Allow 3 days to pickle, before putting them in the refrigerator.

Great with sandwiches, and salads