Popular Conditions & Diets
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 Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
