- 3 cups (750 ml) water
- ⅓ cup (70 g) coarse white salt, such as kosher salt or sea salt
- 2 bay leaves
- 1 cup (250 ml) white vinegar (distilled)
- 2 pounds (1 kg) turnips, peeled
- 3 sprigs young celery stalks with many leaves
- 1 small beet, or a few slices from a regular-size beet, peeled
- 4 cloves garlic, peeled and thinly sliced
- 1 tablespoon whole black peppercorns
- In a saucepan, heat 1 cup of the water. Add the salt and bay leaves, stirring until the salt is dissolved.
- Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
- Cut the turnips and the beet into batons, about the size of French fries. Put all ingredients except brine into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaves.
- Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.
- Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within six weeks after they’re made.
- Category: Recipes
- Calories: 95.97 kcal
- Sugar: 10.13 g
- Sodium: 1226.85 mg
- Fat: 0.4 g
- Saturated Fat: 0.08 g
- Trans Fat: 0.0 g
- Carbohydrates: 19.29 g
- Fiber: 5.57 g
- Protein: 2.89 g
- Cholesterol: 0.0 mg