These lovely pickles are perfect to make with a bunch of baby turnips. Add a chilli to the jar if you would like a little heat here
Peel and quarter the turnips and beetroot.
Put into a clean, sterilised jar, distributing the turnip, beetroot and garlic evenly.
Put the water, vinegar, salt and sugar in a small pot and bring to the boil.
Pour over the vegetables.
Allow to cool before putting on the lid. Keep refrigerated. Try to resist eating them for at least 5 days before using.
1 bunch baby turnips (approx. 10)
2 baby beetroot
2 cloves garlic, sliced
100mls white wine vinegar
1 tablespoon sea salt
1 teaspoon sugar