Ingredients
2 pounds white turnips, peeled and cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled (optional)
1 teaspoon coarse salt
1 1/2 cups white-wine vinegar
Preparation
Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.
