In a large pot, bring water, vinegar, and salt to a boil. Stir until the salt is completely dissolved.
Sterilize your jars and lids by boiling them in water for 10 minutes.
Layer the sliced turnips, beets, garlic, and peppercorns into the sterilized jars.
Pour the hot brine over the vegetables in the jars, leaving about ½ inch of space at the top.
Seal the jars tightly and let them cool to room temperature.
Store the pickles in the refrigerator for at least one week before eating to allow the flavors to develop.
The pickles will keep in the fridge for up to a month.
Notes
Slice the turnips and beets thinly for quicker pickling.
• Ensure jars and lids are sterilized to prevent bacteria growth.
• Leave the pickles in the fridge for at least one week for the flavors to develop fully.
• The pink color from the beets will intensify over time, turning the turnips a vibrant hue.
• Taste the brine before adding the veggies to ensure it has the right balance of salty and tangy.