Ingredients

The following ingredients have 8 Servings
  • 12-14 ounces purified water 
  • Optional: 1 teaspoon sugar
  • 2 1/2 Tablespoon Kosher salt
  • 1 bay leaf 
  • 1/2 cup white vinegar (for quick pickling) 
  • 1 small red beet, peeled and sliced
  • 2 turnips (about 1 pound), peeled and sliced
  • Optional: jalapeño, sliced lengthwise (Omit for nightshade free)
  • 1 clove garlic, chopped

Instruction

  • Add beet, turnips, jalapeno (if using), and garlic to a heatproof jar or container. Set aside.
  • In a medium saucepan, bring salt, sugar, bay leaf, and 12 ounces of purified water to a boil, stirring occasionally to dissolve salt and sugar. Turn off heat and let mixture cool down for 5 minutes, then stir in vinegar.
  • Pour pickling liquid over the contents in the jar, and ensure that the turnip and beet slices are submerged completely in the brining liquid. Let it cool, then close the jar and place it in a dark area for 5 to 7 days. (see note 1)
  • For best flavor, refrigerate before serving. 
  • Store in a covered jar or container in the refrigerator for up to one month.