Mkhallal Pickled Pink Turnips

3 cups water
⅓ cup kosher salt
1 Tbsp sugar (optional)
2 bay leaves
1 tsp black peppercorns (optional)
1 cup white vinegar
2 lbs turnips
1 small beet
2 cloves garlic

Add water, salt, sugar, bay, and peppercorns to a pot and bring to a simmer. Simmer for 3-5 minutes until the salt and sugar are completely dissolved and the bay and pepper have begun to flavor the brine. Allow the liquid to cool slightly before adding the vinegar.

While it’s cooling, peel the turnips and cut them into batons or pieces that are about ½”-thick. If using baby turnips, you do not need to peel them and you can halve or quarter them depending on their size. Peel and thinly slice the beet. Peel and slightly crush the garlic cloves.

Add a few sliced beets to the bottom of a clean mason jar (or jars). Fill the jar with the cut turnip and garlic, and top with a few more slices of beet.
Add the vinegar to the cooled water and salt solution.
Pour the brine into the jar(s) so that the vegetables are fully covered in the liquid. Add the bay leaves and peppercorns from the brine. Close the jars, and place in a cool dark place for 5 days.

After the turnips ferment for 5 days, they are ready to eat. You can refrigerate them for up to a month.

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