Pickled Turnips

Steps

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1. 1
   Wash and drain the turnips. Trim both ends with a sharp knife, then peel away the skin as you would for a potato. Slice into approximately half-inch thick rounds, then cut into sticks.
   ▶ ≈0:45
2. 2
   Layer the turnip sticks, beet slices, and garlic slices into a 2-litre glass jar, pressing down firmly between layers to pack as much as possible. Reserve the trimmed turnip ends to place on top as a natural weight to keep the vegetables submerged.
   ▶ ≈3:07
3. 3
   In a medium pot, combine the water and apple cider vinegar. Bring to a boil over high heat. Add the coarse salt and stir for about 1 minute until completely dissolved.
   ▶ ≈5:00
4. 4
   Pour the hot brine immediately over the turnips. To help submerge them, pour until half full, then gently press down with a potato masher or similar tool to allow more pieces to be covered by the liquid. Repeat pressing and pouring the remaining brine until all turnips are submerged. Top with the reserved turnip ends as a natural weight.
   ▶ ≈7:10
5. 5
   Seal the jar tightly and store at room temperature. During the first week, flip the jar occasionally to ensure even colouring and flavour distribution. The pickles will be ready to eat after 2 weeks. Refrigerate after opening.
   ▶ ≈9:32