Ingredients:

3 large turnips
1 medium carrot
1 medium green pepper
2 tablespoons salt
2/3 cup sugar
1/2 cup vinegar

Procedure:

Pare turnips and carrot; cut into lengthwise halves, then cut crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4 inch strips. Mix vegetables with salt; let stand 1 hour. Rince and squeeze out as much liquid as possible. Pack into quart jar. In small saucepan, cook sugar and vinegar until sugar dissolves; cool. Pour over vegetables. Refrigerate several days before serving. Serve with Sweet and Sour Spareribs. Makes one quart.