Important! Please read the post accompanying this recipe before you begin. It contains essential equipment information that you do not want to miss.
Peel the beets and turnips and slice them into very thin batons (matchsticks). I recommend cutting them small enough where they practically look shredded. Smash a clove of garlic.
Set the veggies aside while you prepare the brine.
Put the water, white vinegar, and sea salt in a small saucepan on the stovetop. Dissolve the salt over medium heat, stirring occasionally. Allow the brine to cool for a few minutes.
Pack the prepared veggies (including the garlic) into a clean wide-mouth quart jar. The veggies should be below the shoulders of the jar. If they don’t fit, they weren’t cut small enough.
Pour the liquid over the veggies in the jar and place the jar weight in the jar. You may not use all of the brine- this is fine.
Press the jar weight down if needed to submerge the veggies. The veggies should be completely below the level of the liquid. Both the liquid and the jar weight should be below the lip of the jar.
Put the airlock lid on the jar. You may need to add water to the lid, depending on the type of lid you have.
Leave the jar at room temperature (approximately 70°F/21°C) to pickle for 3 days. After that, put the regular lid on the jar and place it in the fridge.
Lebanese pickles mellow out and becomes better with age after a few days in the fridge. The pickles will last in the fridge for 1-2 months, and they just get better and better, IMVHO. Make sure the veggies stay beneath the level of the liquid.