The beet will tint the turnips pink; if you don’t have any beets, make this without. A mandolin slicer is best for making thin slices, otherwise make sure you use a sharp knife.

2-lbs medium turnips, cut into thin slices
1 medium beet, cut into thin slices
2 c water
3 T sea salt
1 c white wine (or rice) vinegar

1. Bring the water and sea salt to a boil, stirring to dissolve the salt, then set aside to cool.

2. In a 2-quart canning jar, or two 1-quart canning jars, layer the turnips, interspersed with layers of beet, leaving a good inch headroom.

3. Add the vinegar to the cooled water-salt mixture and pour the liquid over the turnips to completely cover them. The vegetables should not be exposed to air.

4. Close the jar(s)  and set aside for 10 days at room temperature, away from direct sunlight. After this time refrigerate or open and eat, refrigerating any leftovers…