Turnips pickled recipe

Ingredients

• 2 pounds (1 kg) turnips, peeled
• 1 small beet, peeled
• ¾ cup (170 ml) apple cider vinegar 2 tablespoons pure maple syrup
• 2 tablespoons fine sea salt
• 2 large garlic cloves, sliced
• 2 sprigs fresh dill

1. Slice the turnips and beets into batons about the size of large French fries.
2. In a large measuring cup, combine the vinegar, maple syrup, and sea salt with 2 cups (450 ml) water. Stir to combine and dissolve the salt.
3. Put a few slices of garlic in a 1-quart/1-liter jar, and add the dill sprigs. Toss a handful of turnip batons into the jar, followed by a couple of beet batons and then a few more slices of garlic. Continue layering the turnips, beets, and garlic until you have filled the jar.
4. Pour the pickling liquid over the vegetables. Cover the jar with a tight-fitting lid and keep at room temperature for a week before enjoying. Then store the remaining pickled turnips in the refrigerator for up to 6 weeks.