How To Make Pickled Turnips - Best Recipe | Charleston Magazine

Ingredients

• 2 (32 oz.) or 1 (64 oz.) Ball jar(s) with new lids
• 2 lbs. white turnips, peeled and sliced
• 1 medium beet, peeled and sliced
• 3 garlic cloves, peeled
• 1 Tbs. yellow mustard seeds
• 1-2 Tbs. sea salt
• 1 1/4 cups white wine vinegar
• 2 1/2 cups water