Pickled Turnips

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David Lebovitz


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3 cups (750 ml) water

1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt

1 bay leaf

1 cup (250 ml) white vinegar (distilled)

2-pounds (1 kg) turnips, peeled

1 small beet, or a few slices from a regular-size beet, peeled

3 cloves garlic, peeled and thinly sliced

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