Arabic Pickled Turnips

Boil beet until tender. Strain out beet, don’t discard cooking water. Allow beet to cool, peel, quarter and set aside. While beet is cooling, drop quartered turnips into beet cooking water and boil for 2 to 3 minutes. Drain turnips, cool and quarter them.

Divide turnip quarters and beet quarters between pint canning jars. Divide garlic and celery between jars.

In a small saucepan, combine vinegar, water and salt and bring to a boil. Pour boiling mixture over vegetables and seal the jars. Allow to cool and then refrigerate for up to one month.