Pickled Turnips and Beets

This is one of my favorite 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.

Ingredients
10 small or approx 4 lbs Turnips
3 small or approx 1.5 lbs Beets
6 cups cold water
2 cups white vinegar
3 1/2 tablespoons Salt
2 cloves of Garlic (optional)

You will need a 1 Gallon jar

Instructions

• Wash the turnips and beets.  Trim both ends and peel.  Cut in desired shape (they are usually cut half circles or strips).
• Peel the garlic.  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 turnips, beets, and garlic to the jar making sure the turnips and beets are mixed together. 
• Add the salt, vinegar, and water to the jar. If the vegetables are sitting above the liquid mixture add a small plate or other weight to push them down. 
• Close the jar and shake.
• Leave at room temperature until they are ready, usually about 2 - 3 days.
• Refrigerate if there are still some remaining after about a week.