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/