Middle Eastern Pickled Turnips

Turnips
  • 2 cups water
  • 3 TBLS salt
  • 2 bay leaves
  • 2/3 cup white vinegar
  • 1 ¼ lbs turnips, peeled, cut into ½” sticks
  • 1 small beet, cut into ½” sticks
  • 1-2 cloves garlic, coarsely chopped

Heat water, salt, and bay leaf in a pot over medium heat until salt dissolves, 3-5 min. Cool completely and add vinegar. Combine all ingredients in a container with tight fitting lid and sit at room temp for 3-5 days. Refrigerate and serve for up to a month.