7 lb. purple-top turnips for 1 gallon
White vinegar
Beet juice
Approximately 1/2 c. pickling salt

Trim turnips and wash thoroughly. Cut into pieces approximately the same size. Place into ice water for 1/2 hour; cover with cubes, until they are firm. Remove and drain. Sprinkle with salt lightly and mix with your hands until all seem covered. Place into the jar (any size). Half fill the jar with vinegar and then the rest with water. Add a little beet juice for color. Ready in 3 days.