Pickled Turnips

Wash the white turnips and beet thoroughly under cold running water, then peel and cut them into uniform ½-inch thick sticks or wedges.

Peel the garlic cloves and leave them whole or slice them thinly, depending on preference.

Combine water, pickling salt, and white vinegar in a large pot and bring to a boil over medium-high heat.

Remove the pot from heat and allow the brine to cool slightly for about 2 minutes, then stir to ensure the salt is fully dissolved.

Layer the turnip sticks in clean glass jars, alternating with beet pieces and garlic cloves to distribute flavors evenly throughout.

Pour the warm brine carefully over the turnips and beets in the jars, ensuring all vegetables are fully submerged, then seal the jars tightly.

Allow the pickled turnips to cool to room temperature, then refrigerate for at least 3 days before serving to allow flavors to develop fully.