Pickled Turnips Recipe (with Video)

1. In a wide-mouthed 32 ounce glass mason jar, place the hot water, vinegar, salt, sugar, garlic and bay leaves.
2. Stir continuously until the salt and sugar dissolve.
3. Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture.
4. Allow to cool.
5. When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place.
6. Refrigerate afterwards and use within one month.