Iraqi Style Turnip And Beet Pickles - Shalgham Wa Shwandar

• 2 pounds turnips small, halved and then sliced
• 6 garlic cloves
• 2 beets small
• 3 cups water
• 3 cups white vinegar
• 4 tablespoons pickling salt

1. Wash and peel the beets as the outer peel is tough. I prefer to peel the beets under running water to prevent my hands from staining. Of course, you can always use gloves. Peel and half the garlic cloves.
2. When all the veggies are ready, then it's time to layer the pickles. In a large jar, place a couple of garlic and beet slices. Pack in the turnips. I top them off with another couple of slices of beets.
3. Continue until you fill all your jars.
4. Combine the vinegar, water and stir in the salt until it dissolves. Pour the liquid over the turnips, and cover the jars tightly with a nonreactive cap. Close jars, and turn them upside down 2-3 times to allow the color to distribute evenly.
5. These pickles keep very well for 2 weeks unrefrigerated and will last much longer if kept in the refrigerator.

then, garlic, beets small, water, white vinegar, pickling salt

Taken from www.yummly.com/recipe/Iraqi-Style-Turnip-and-Beet-Pickles---Shalgham-Wa-Shwandar-1659137 (may not work)