1teaspoonwhole peppercornsoptional for added flavor
2clovesgarlicpeeled (optional for added flavor)
Instructions
In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool slightly.
Layer the turnip and beet slices in sterilized jars, alternating for color and flavor. Add garlic cloves and peppercorns among the layers if using.
Pour the cooled vinegar mixture over the turnips and beets, ensuring the vegetables are completely submerged.
Seal the jars tightly and let them cool to room temperature.
Store the jars in a cool, dark place for at least one week before opening to allow the flavors to develop. Refrigerate after opening.
Notes
Cut the turnips into uniform pieces to ensure even pickling.
Use sterilized jars to prevent bacteria growth and keep the pickles safe to eat.
Allow the pickles to sit for at least a week before eating, so they develop their full flavor.
Keep the pickle jar in a cool, dark place while the turnips are pickling.
Check the seal of the jar is tight to ensure the pickles last longer.