- Place the turnips in a 4-cup (1 litre) glass jar.
- In a small pot, bring the remaining ingredients to a boil. Simmer for 5 minutes. Using a slotted spoon, remove the beet slices, garlic and bay leaf. Place in the jar with the turnips. Pour the hot cooking liquid into the jar over the vegetables. Let cool. Tightly seal the jar and give it a gentle shake. Let marinate in the refrigerator for 12 hours, gently shaking the jar a few times, if possible.
- Remove and compost the garlic and bay leaf. The pickled turnips will keep for 1 month in the refrigerator.
You can distinguish a white turnip from a regular turnip by its small size and violet-hued collar. White turnips have a subtle spicy bite. Don’t confuse them with rutabagas, which are generally larger, yellowish, have a violet collar and a more pronounced flavour.