Pickled Turnips

• 3 pounds turnips
• 3 small red beets, halved
• 6 small garlic cloves
• 4 cups water
• 1 1/2 cups apple cider vinegar
• 6 tablespoons pickling salt
• 1 1/2 teaspoons ground sumac
• 6 bay leaves

1. Peel turnips, and remove tops. Cut turnips into 2-inch pieces. Divide turnip pieces evenly among 6 (1-pint) canning jars. Add 1 beet half and 1 garlic clove to each jar, leaving 1 inch of room at the top of each jar.
2. Combine water and next four ingredients in a medium saucepan, and bring to a boil.
3. Carefully pour vinegar mixture over turnip mixture in jars, leaving 1/2 inch of room at the top of each. Wipe jar rims. Cover at once with metal lids; screw on bands. Let stand at room temperature 1 week; chill. Turnips will keep in refrigerator up to 3 months.
4. Total time includes 1 week chilling

turnips, red beets, garlic, water, apple cider vinegar, pickling salt, ground sumac, bay leaves

Taken from www.myrecipes.com/recipe/pickled-turnips (may not work)