1 Kilogram, peeled, washed and cut into 1 inch cubes
3 , peeled, washed and cut into 1 inch cubes
6 Clove (30 gm) (Whole)
1 Liter (Preferably White Wine / Cider Vinegar)
1⁄4 Cup (4 tbs) (Mota Nama, Adjust Quantity As Per Taste)
Boil the salt, sugar and water.
Add the vinegar.
Place the turnips, beetroot and garlic into a large bowl.
Sprinkle on the sea salt and leave covered, for at least 2 hours.
Drain off the liquid and rub off the excess salt.
Put the vegetables along with the celery leaves into a jar.
Pour the pickling solution.
It should turn pink.
This will keep for several days outside the fridge and will last for up to a month, if refrigerated.