Bathe fresh turnips with cold water, remove stems and cut into circles over 1 inch thick. Fry in oil until golden and put in one layer to cool.

Peel garlic, mince and cream. Bathe parsley and dill, drain the water and cut into pieces over 0,6-0,8 inch long.

Pour oil on the bottom of clean dried jar, add vinegar, salt, greens, creamed garlic, then put pressing fried turnips. Cover the jars with lids and put in a pan with water heated until 120-140°F for pasteurization.

Pasteurize over 210°F, 0,5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then seal the lids, put bottom up and cool.