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Pickled Turnips

Ingredients
1 Chinese white turnip
1 cup Vinegar
2 tablespoons Sugar
1/2 teaspoon Salt
1 dash Pepper
1/4 teaspoon Paprika


Method
1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl.
2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight.
3. Drain, and sprinkle with paprika before serving.
VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add the turnips to the pan and simmer, covered, 2 minutes. Remove from heat and let cool in the pan. Then refrigerate, covered, overnight.
For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or dice the vegetables. Increase the amount of dressing as you increase the vegetables.

Yield
6 Servings