Name: Pickled Turnips
Ingredients: 3 ½ cups water; ¼ cup + 3 Tbs. coarse salt; 1 bay leaf; 1 ¼ cups white vinegar; 2 lb. turnips, peeled (if using small white hakurei turnips, no need to peel); 1 small beet, peeled; 6 cloves garlic, peeled and halved

Pickled Turnips

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Ingredients

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3 ½ cups water
¼ cup + 3 Tbs. coarse salt
1 bay leaf
1 ¼ cups white vinegar
2 lb. turnips, peeled (if using small white hakurei turnips, no need to peel)
1 small beet, peeled
6 cloves garlic, peeled and halved

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Instructions

Use a saucepan to heat about half of the water. Add the salt and bay leaf, and stir until the salt is dissolved.
Remove from the heat and let cool, then add the vinegar and the rest of the water.
Cut the turnips and the beets into matchsticks (about the size of French fries.) Put the turnips, beets, and garlic into clean canning jars (two quarts should do it), and cover with the salted brine.
Screw on clean canning lids and let them sit at room temperature in a cool place for about a week. After this time, they can be served and/or refrigerated.

Find it online: https://wolffsapplehouse.com/pickled-turnips/