3 small turnips
1 small beets (this is just to add color to the turnips)
4 cloves garlic
1 1/2 tbsp kosher (coarse) salt
3 c cold water
½ c vinegar
1. Peel the turnips, slice them into halfmoon thin slices.
2. Peel and slice the garlic into halves.
3. Under running water, peel the uncooked beets.
4. Slice the beets the same size as your turnips.
5. Place all the ingredients in a clean jar.
6. Refrigerate your pickles will be ready in a week.