Here’s a recipe for quick pickled turnips. Usually these are made with red beets but I omitted them since I’m not a fan of beets. 2 cups water 2 cups white vinegar 1/3 cup Kosher salt 3T sugar 2T pickling spice 2 garlic cloves, smashed 2 bay leaves Disolve salt and sugar into 2 cups of water. Heat and add vinegar. In a clean jar, place crushed garlic, bay leaves and pickling spice. Add cut-up turnips, then fill the jars with the brine. Let cool and then refrigerate. Let turnips sit in the refrigerator for 5 days. Note: These are not meant for long term storage. They are a quick refrigerator pickle. I usually eat these within two weeks.