Beet Infused Pink Pickles

1. 1

   Peel the turnips, cut in half and slice.Wash the cauliflower and separate into bite sized florets.Peel the beets and cut into quarters

2. 2

   In a very large bowl mix the water, vinegar and salt....Mix till the salt is dissolved.

3. 3

   Into each jar place 2 beet quarters and 2 cloves of garlic. Add the sliced turnips to one jar and the cauliflower to the other jar. Pour in the water mixture till it covers the vegetables. Add the additional 2 beet quarters and 2 garlic cloves. Cover the jars and let them sit at room temperature for at least 24 hours. Then refrigerate the jars.They will keep in the refrigerator for 3-4 weeks.

* Per serving · 4 servings · Values may vary.