2 pounds white turnips, peeled and
cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled
1 tsp. coarse salt
1 1/2 cups white wine vinegar
Place turnips, beets and garlic in a
bowl. Add salt, vinegar and 2 1/2 cups of
water. If not completely covered, add equal parts of water and vinegar
covered. Cover bowl with plastic wrap and refrigerate for 24 hours.
from liquid to serve.