Sterilise the jar or jars you'll be using to store the turnips. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Turnips:
Peel your turnips and beetroot, and trim the top and base.
Cut your turnips into your choice of shape - I have chosen wedges, and have cut my turnips firstly in half, and then each half into four pieces.
Prepare your pickling liquid in a medium size saucepan - add the water, vinegar, salt, sugar and garlic.On a medium heat, dissolve the sugar and bring the liquid to the boil.
Boil the brine for three minutes.
In your sterilised jar, add your turnip and beetroot pieces. Carefully add the pickling brine.
You'll notice almost immediately that the colour will start to change! Seal your jar and allow to cool on the kitchen bench for 30 minutes. Refrigerate.
Although you can eat once cool, the pickles are best if you let them sit for 24-48 hours before consuming so the flavours can develop.
Depending on the size of the beetroot, you may only need to use half.
The garlic cloves work well to add flavour to the pickling brine - you need to use fresh garlic cloves, and not garlic powder or from a bottle.
It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
White vinegar is my preference in this recipe, but you could also use Apple Cider Vinegar.
Ensure you use coarse sea salt or kosher, as regular table salt may contain caking agents and is much stronger.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.