It has been a fairly good year in the garden for turnips, and production has rapidly exceeded consumption. One answer: pickling them.
Start with the trimmed and washed turnips.
Add in a few other items for color and flavor (beets, jalepenos, and sweet peppers are used here).
Throw some spices in a large enough pot and toast briefly, then add the veg and top off with water and white vinegar.
Bring to a boil for a few minutes and then pack into jars for canning.
If after packing there is enough excess pickling liquid for a few more jars, find some more veg and carry on boiling before canning until the liquid is used (okra which had grown a bit too tough to eat directly and Japanese eggplant are used here).
Any excess liquid that isn’t quite enough for a sealed jar can be poured over a jar of washed cherry tomatoes and allowed to marinate for a few days in the refrigerator.