Pickled Turnip

7 small to medium fresh turnips  

1 beet

2½ Tsp rough sea-salt

1 hot green pepper, sliced

1 cup warm water

1/3 cup natural vinegar

OR:

3 cups water

1/3 cup Kosher salt

2 bay leaves

1 cup white vinegar

2 pounds turnips, peeled and cut into 1/2 inch thick batons

1 small beet, cut into 1/2 inch thick batons

2 cloves garlic, roughly chopped

 

Peel the turnips and the beets and slice them ½ inches thick.

Place slices in a big bowl and mix them with the sea-salt. Let sit for 12 hours.

Remove slices together with the water that has come out and put them in the jar. 

Add the warm water and vinegar. If the liquids don’t fill up the jar then add some more water or vinegar.

Put the jar in a sunny spot; after 2 days the pickled turnip is ready