Turnip Pickles

From CSA Member Michael Zisk

Cut turnips into thick slices or sticks and stuff them into jars with tight fitting lids. You can throw in a beet slice too, which will make the pickles pink. We also sometimes put in whole garlic cloves, but they're really not needed.

In a non-reactive pot (glass, enamel or stainless steel) boil the following until the salt and sugar are dissolved:
1 1/4 cups water
2/3 cups vinegar
2 tablespoons kosher salt
1 tablespoon sugar

Cool, then pour over the turnips in the jar. Cover the jar tightly.Store them in the refrigerator. They are ready to eat in a week. When the next round of turnips come in the following Wednesday, we just slice them up and add them to the same jar, and it just keeps us going with a steady supply of these goodies.