• 2 cups water
• 3 TBLS salt
• 2 bay leaves
• 2/3 cup white vinegar
• 1 ¼ lbs turnips, peeled, cut into ½” sticks
• 1 small beet, cut into ½” sticks
• 1-2 cloves garlic, coarsely chopped

Heat water, salt, and bay leaf in a pot over medium heat until salt dissolves, 3-5 min. Cool completely and add vinegar. Combine all ingredients in a container with tight fitting lid and sit at room temp for 3-5 days. Refrigerate and serve for up to a month.