Make sure all the jars and tools are all sterilised. Let them dry.
Start by mixing the water and salt in a large bowl - this will be the pickling brine.* Then mix in the vinegar.
Cut the pickles into the shape/size you prefer. I did disks, you could also do french-fry like batons or wedges. Or even use a melon-baller.
Add the brine to the designated pickling jar.
Add the rest of the ingredients. Make sure all the pieces of turnips are submerged in water.
Close the jar and place in a dark cupboard.
The pickles are normally ready within 4 to 5 days**. Keep them refrigerated for up to one month.
*To know if enough salt has been added to the water, you can check that with an egg. If the egg floats in the water that means you've added enough salt. Otherwise, keep adding salt until the egg floats.**If you want the colour to be lighter pink, you can take the beetroot out of the jar the third day depending on your preference.
Pickling Brine - Whether or not to heat:
When it comes to preparing the pickle brine, there are a few methods and I've tried them all. Some recipes ask for the brine liquid to be heated, some only heat certain elements and some just chuck everything un-heated into the jar. I have to be honest, having tried all three methods. I usually stick to just chucking everything in the jar - it works well and takes less effort so really it's a win-win. My mother advised that I could also heat the water and salt first, to dissolve the salt better , but said either works (which I agree with). I've heard that boiling the brine can help the flavours meld better, so I suppose the choice to experiment is up to you. I think a lot about pickling and finding your perfect pickling liquid is up to personal choice anyway - what additional 'flavourings' (I suggest garlic. you could also use a bay leaf) you add and so on, can all be experimented with. Note: The total time does not include the pickling time (4-5 days)