Bring 1 cup of water to boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.

Add the rest of the water, vinegar and stir.

Place the cut turnips, sliced beets and garlic into a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. Then transfer into a fridge to cool down. Now your pickled turnips are ready to be served.