Pickled Turnips

• 4 medium turnips, peeled, cut in half and sliced
• 1 small beet, peeled, and quartered
• 2 garlic cloves, bruised
• 2 cups of cold water
• 2 tablespoons coarse salt
• 2 teaspoons sugar
• 1 tablespoon distilled white vinegar

Put turnips and beet in a large glass jar. Tuck in the garlic cloves. Stir together the water, salt and sugar to dissolve the salt and sugar. Add the vinegar and pour over the vegetables. Let stand in a cool place for 3 days. Then cover and refrigerate for up to 2 weeks.