Mediterranean Pickled Turnips
1 1/2 lbs turnips (about 4 small/medium)
1 small beet (about 1/3 lb or less)
4 cups water
1/2 cup distilled white vinegar
3 tablespoons salt
1 teaspoon sugar
2 garlic cloves (peeled)
2 bay leaves
20 whole or 10 bruised black peppercorns (optional)
Peel and cut the turnips and beet into batons. In one large sterilized jar, or equally divided into two smaller jars, layer the turnips and beet batons with the garlic cloves, bay leaves and black peppercorns.
Add the water, vinegar, salt and sugar into a sauce pan and bring to a boil. Turn down to low and stir until the salt and sugar dissolve. Let it cool slightly.
Pour the warm brine over the jar(s) and let it come to room temperature. Let the jar(s) sit on the counter for 5 days, with the lids loosely screwed on, to let the fermenting gases (carbon dioxide) release. Open the lid(s) once daily and then screw back on. Seal tightly with the lid(s) and move to the refrigerator. The pickled turnips will be ready within a week and last refrigerated up to two months.
If you wish, can the pickled turnips according to the instructions here.
You might have leftover brine depending on the size of jar(s) you are using.