LEBANESE-STYLE TURNIP & BEET PICKLES

Prep 20 min | Total 30 min, plus 1 day pickling time Makes: 4 cups

3 cups water 1/3 cup kosher salt 2 bay leaves 1 cup white vinegar 1 kg turnips, peeled and cut into french fry-style sticks 1 small beet, peeled and cut into french fry sticks 4 garlic cloves, thinly sliced 1 red hot chili pepper, halved and seeds discarded

1. Combine cup water with salt and bay leaves in a medium saucepan. Boil until salt is dissolved. Cool. Add remaining cups of water and vinegar.

2. Pack turnips, beet, garlic and chili pepper into clean large glass jars. Pour brine over vegetables, leaving 1/2-in. headspace in jars. Cover with lids and refrigerate. Serve after one day.