Ingredients
8
Serves
8
Recipe by Megan Horsley
Ingredients
8
Serves
8
1
Jalapeno
Sliced
1 Cup
White Vinegar
1 Cup
Water
1 tsp
Coconut Sugar
1/2 tsp
Sea Salt
3
Bay Leaves
3
Turnips
Peeled and cut into 1-inch x 2-inch sticks
1 small
Beet
Peeled & Cubed
1
In a small pot, add the jalapeno, vinegar, water, sugar, salt and bay leaves and bring to a boil.
2
Meanwhile put the turnips and beet in one or two glass jars.
3
Pour the liquid over the vegetables, being sure to cover them fully.
4
Seal the jars and let them sit in a cool, dark place for 5 days. Refrigerate and enjoy within one month.
5
For more flavour add sliced garlic to the jars.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
