Ingredients

• 1 pound turnips, peeled, quartered and sliced 1/4 inch thick
• 1 small red beet, peeled and quartered
• 1 clove garlic, thinly sliced
• 1/2 cup white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

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Instructions

1. Special equipment: a wide-mouth, heatproof 1-quart jar
2. Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
3. In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.