Ingredients

2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)

6 slices peeled beet

3-6 whole large cloves garlic, sliced

3 cups distilled white vinegar or cider vinegar

3 cups water

2 tablespoons plus 2 teaspoons sea salt

2 tablespoons sugar

Preparation

  1. Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. 2. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars. 3. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat. 4. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.) 5. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.