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Step 1 of 3
Peel the turnips and cut in half. Peel the beetroot and slice thinly. Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
Ingredients for this step (20 servings)
- 570gsmall turnips
- 110gfresh dates, stoned and halved
- 4clovegarlic, cloves skinned and very finely chopped