Step 1

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.

Step 2

In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chili peppers (or red pepper flakes), if using.

Step 3

Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.

Step 4

Cover the jar tightly and refrigerate for 5 days before using.