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To prepare the pickling liquid, add the water and salt into a medium saucepan and boil until the salt has fully dissolved. Then add the vinegar, turn off the heat and set aside.
Peel and cut the turnips and beetroot into thick matchsticks. Arrange them together with the garlic and spices in a sterilised jar. Pour over the pickling brine, making sure the liquid covers all the vegetables. Let it come to room temperature before putting on the lid.
Seal the jar tightly and refrigerate for 4 days before using. It will last in the fridge for a month.