Cookbook

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**Middle Eastern Pickled Turnips**

__Ingredients:__

  * 3 cups water
  * 1/3 cup Kosher salt
  * 2 bay leaves
  * 1 cup white vinegar
  * 2 pounds turnips , peeled and cut into 1/2 inch thick batons
  * 1 small beet , cut into 1/2 inch thick batons
  * 2 cloves garlic , roughly chopped



__Directions:__

In a medium sized pot, add the water, salt and bay leaves.  Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes. Let cool completely then add the vinegar.

In a large container with a tight fitting lid, add your turnips and beets.  Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).

Pour the liquid into the container.  Let sit for 5 days.  Before serving, they are best refrigerated.
The pickles are usually good for about a month.


from: https://dinnerthendessert.com/pickled-turnips/