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Thoroughly wash the cucumbers and turnips
Use a well-sealed jar and sterilize it with boiling water beforehand
For pickled cucumbers: Place half the cucumbers in the jar, add dill and celery, and half the halved garlic cloves
Add the remaining cucumbers and top with more garlic, dill, and celery
Add some coriander seeds and place a lemon slice on top
In a separate container, prepare the brine: mix water with 1 teaspoon salt per cup of water
Pour the brine into the cucumber jar until completely full
Place parchment paper or plastic wrap on top for sealing and close the jar
For pickled turnips: Place sliced beets at the bottom of the jar (for color, optional)
Fill half the jar with cleaned and sliced turnips
Press down lightly, add green pepper and more sliced beets, then add remaining turnips
Press down lightly again
Add bay leaves, English pepper, and vinegar
Prepare brine: 1 teaspoon salt + 1 tablespoon sugar per 1 cup water
Pour brine into the turnip jar until completely full
Place parchment paper and close the jar
Leave both jars on the counter (without direct sunlight) for 5 days
After 5 days, transfer to airtight containers and store in the refrigerator