Pickled Turnips and Beets

This is one of my favorite turshis or pickled vegetables and is extremely easy to make.    It is great eaten with a sandwich, on top of rice and stew, or even on its own.

Pickled Turnips and Beets

8 or approx 3 lbs Turnips
2 or approx 1.5 lbs Beets
6 Cups Water
1 ½ Cups White Vinegar
3 Tablespoons Salt
2 cloves of Garlic (optional)

You will need a 1 Gallon jar

Slice turnips and beets by cutting them in half and then slicing down the shorter side (see picture).

Peel the garlic and cut slits along the sides.  Only add the garlic if you like the flavor of garlic.  It adds a little zing to them but it is not necessary.

Add the water, vinegar, and salt to the jar.  Add the vegetables making sure the turnips and beets are mixed together .  If necessary, dump some of the liquid mixture to make the vegetables fit.  If the vegetables are sitting above the liquid mixture add a small plate or other weight to push them down. 

Leave at room temperature until they are ready.  Mine were ready in a day because I sliced my vegetables pretty thin.  If you are not sure how they taste when ready, 3 days should be enough.

Refrigerate if there are still some remaining after about a week.