Turnip and Beet Pickles

• 2 turnips, large, peeled and thinly sliced into half-moons
• 1 beet, peeled and thinly sliced in half-moons
• 8 garlic cloves
• 1 jalapeno pepper, sliced into rings, do not remove seeds
• 1 cup water
• 12 tablespoon salt
• 1 teaspoon vinegar, I used 2 teaspoons white vinegar

1. Combine turnips and beets, garllic and jalapeno in a jar.
2. Pour water, salt and vinegar over vegetables.
3. Cover jar and shake to combine.
4. Best if made at least 2 days ahead.
5. This salad will keep in the refrigerator for 10-14 days.

moons, beet, garlic, pepper, water, salt, vinegar

Taken from www.food.com/recipe/turnip-and-beet-pickles-497575 (may not work)