10 small turnips, or 5 large
3 small beets
1 green or red chili, cut into 3/8-inch slices
3 tender celeriac strips cut into ¾-inch slices, or 3 tender celery stalks cut the same way
1¼ cups distilled white vinegar
3 cups warm water
fine sea salt
1. Peel the turnips and beets, half them if they are not small, and cut them into slices ¼-inch thick. Place in a large mixing bowl and sprinkle with 1 teaspoon sea salt. Stir well, cover and set aside to marinate overnight at room temperature.
2. The following day, transfer the vegetables and their juices to a 1½-2 quart sterilized jar. Add the chili, and celery or celery root, followed by 3 tablespoons salt, the vinegar, and the water. If needed, add more water and vinegar to fill the jar (two parts water to 1 part vinegar) to within ¾-inch of the rim. Seal the jar, shake it gently to dissolve the salt, and place in a well-lit spot. After 3-4 days, the pickles should be ready. They will keep somewhere cool and dark for up to 1 month.
Makes 1 large jar (1½ to 2 quarts)