Pickled Turnips ("Torshi Lift") - cooking recipe

Ingredients

2 lbs turnips, small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tablespoons salt (Kosher salt is best)
3 1/2 cups water
1 1/4 cups white vinegar

Preparation

Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
The pickles should be eaten from within a month to 6 weeks of making.