So, here it is November and the turnips are coming on strong here in VA. With temperatures in the mid-60's, I went out today and harvested a couple of turnips and one beet. The turnip and beet greens went into the saute pan after blanching with some bacon, onion and garlic...yum! I was thinking of making salads for my lunches this coming week, and hit upon pickled turnips as a garnish. After some Internet searches, here's what I stumbled across and I would appreciate any feedback from those of you with pickling and fermentation experience:

Boil the turnips for 2-3 minutes. Remove, cool and peel. Cut in half and then slice. Boil the beet 2 minutes, remove, peel and slice. In a sterilized jar, place several layers of sliced beet, turnip, garlic, celery leaf and hot pepper. Cover with hot brine of equal parts water and white vinegar with 1 Tbsp. canning salt/cup brine. Cover and place in warm place away from light for up to 10 days, then store in refrigerator.

This recipe is reportedly popular in middle eastern cooking. It's a beautiful pink, but I'm just a little wary of having this sit on my counter for a couple of days before I refrigerate it. Please chime in...