Tunisian Navets Sales (White Pickle)

Slice the turnips, cut ends down, with the thick slicing disc of a food processor.

Toss with the salt and refrigerate, covered, for 24 hours.

Rinse off the salt, drain and pat dry on paper towels. Transfer to a mixing bowl. Drop the garlic and chili through the feed tube with the metal blade in place and the motor running. Process until finely chopped, about 10 seconds. Add the vinegar and oil and pulse twice to mix. Pour the mixture over the turnips and toss to mix.

Refrigerate covered for 3 hours. Serve chilled or at room temperature The turnips will keep, refrigerated, for several weeks.

Recipe Source: Copeland Marks, on the internet