From David Lebovitz
3 cups water, separated
1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
1 bay leaf
1 cup white vinegar (distilled)
2 lbs turnips, peeled
1 small beet, or a few slices from a regular-size beet, peeled
3 cloves garlic, peeled and thinly sliced
In a saucepan, heat one cup of water. Add the salt and bay leaf, stirring until the salt is dissolved.
Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
Cut the turnips and beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar or bowl, then pour the salted brine over them in the jar, including the bay leaf.
Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve. They'll keep well in the fridge for about six weeks.