1 pound turnips, peeled, quartered and sliced 1/4 inch thick
1 small red beet, peeled and quartered
1 clove garlic, thinly sliced
1/2 cup white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
a wide-mouth, heatproof 1-quart jar
Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.