* 1 kg baby Turnips, washed, topped, tailed - peeled and quartered if larger
* 1 raw Beetroot, washed, peeled and sliced - this gives the lovely colour
* 400 ml Red wine vinegar
* 1 litre water
* 1 teaspoon Black peppercorns
* 1 teaspoon Allspice berries
* 1 bulb of Garlic - broken into Cloves, trimmed and peeled but left whole
* 3 to 5 tablespoons of Sea salt
* Sugar to taste

===Method===
* Add the water, Vinegar, Peppercorns and Allspice and half of the Salt to a large pan, heat and dissolve the salt.
* Tinker with the mixture by adding more Salt, Sugar or Vinegar until it is to your taste.
* Bring to the Boil then remove from the heat and allow to cool completely.
* Layer the sterilised jar with Turnips, Beetroot slices and Garlic.
* Completely cover with Vinegar and seal the lid.
* The Pickled Turnips should be ready in 1 week.
* Store in the Refrigerator once opened - they should keep for about 1 month.

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