Pickled Turnips

Ingredients

 * 2 cups water
 * ¼ cup pickling salt
 * 2 lbs. white turnips
 * 1 beet
 * 2 cloves garlic
 * 1 cup white vinegar

Directions

 * 1) Bring water and salt to a boil, stirring to make sure all the salt is dissolved.
 * 2) Remove from heat and cool.
 * 3) Peel turnips.
 * 4) Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large french fry).
 * 5) Peel beet and cut into thick strips.
 * 6) Peel garlic cloves and cut each one into quarters.
 * 7) Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic.
 * 8) Combine the cooled salt solution with the vinegar, and pour over the turnips.
 * 9) Make sure no large air bubbles remain.
 * 10) Lay a piece of plastic wrap over the opening, and put the lid on the jar.
 * 11) Store pickles in a cool place for at least three weeks.
 * 12) The turnips will turn bright pink.
 * 13) Refrigerate after opening.