Makes 3 cups

Ingredients

2 cups water
¾ cup white vinegar
3 tablespoon kosher salt
2 fresh bay leaves
1 tablespoon coriander seeds, cracked
3-4 turnips, peeled and chopped
1 turnip, peeled and sliced in wheels
1 red beet slice
3 cloves garlic, peeled and sliced thin

Directions

In a small sauce pan combine the water, vinegar, and salt and heat until the salt dissolves. To the salt brine add the bay leaves, coriander seeds, turnips, beet slice, and garlic. Bring to a boil and then reduce heat and simmer for 3- 5 minutes or until the turnips are just beginning to be tender. (The beet slice will give the pickled turnips a pink hue, in order to keep the hue white omit the beet slice.) Allow the mixture to cool, place in a large jar and refrigerate overnight. Shake the jar periodically.