Step 1

It’s easiest to make these pickles in a quart-sized (1 L) jar. There will be a bit of extra room, but not everyone has a 3/4 L jar.

Step 2

Measure the salt and water into the bottom of the jar. Give it a good stir to dissolve the salt. It will take a bit of time to fully dissolve the salt, so start to prepare your vegetables, then give it another stir.

Step 3

Fresh young turnips and beets, don’t need to be peeled. Leaving the peel on is the best way to kick start the ferment. However, older beets and turnips should be peeled because the skin is tough.

Step 4

Thinly slice the turnips and beets. I like matchsticks, but thin semi-circles are just fine. Pack the vegetables, garlic, and bay into the jar.

Step 5

Turnips really like to float, so use a weight to keep the vegetables submerged. Cap with a lid that can handle fermentation, and allow to ferment somewhere cool and dark. (See notes for details).

Step 6

The pickled turnips are ready after 3 days. Once the pickles are opened, store them in the fridge and consume them within 1 month.