Middle Eastern Salt-Pickled Turnips

Fill a sterilized quart-sized canning jar with the turnips, beets, garlic, celery leaves, and black peppercorns.

Press gently with a wooden spoon to pack them in, leaving at least one inch of headspace below the top of the jar.

Whisk the salt into the water until dissolved and pour over vegetables to about a half-inch below the top of the jar, making sure the water completely covers the vegetables.

Cover tightly and let sit at room temperature out of direct sunlight for 3 to 7 days.

Taste after 3 days—it should be slightly bubbly and the flavor should be salty and sour, with just a little bit of turnip bite. Once the flavor is where you want it, store in the refrigerator. Makes 1 quart.