1/2 cup chopped dill
2 large garlic cloves, halved
4 dried chili peppers
2 cups water
1/2 cup white wine vinegar (plain vinegar will also work)
1 1/2 tablespoons salt
Place the sliced turnips and dill in a sterile quart-size canning jar, top with garlic and chilies
In a medium nonreactive saucepan, bring the water, vinegar and salt to a boil. Set aside to cool briefly, then pour warm mixture over the sliced vegetables. Place the lids on the jars and allow to rest at room temperature for up to 6 days, then transfer to the refrigerator. Pickles need to cure for at least 4 days before eating and should be eaten within 1 month.