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In a medium sized pot, add the water, Kosher salt and bay leaves.
Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
Let cool completely then add the vinegar.
In a large container with a tight fitting lid, add your turnips and beets.
Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
Pour the liquid into the container.
Let sit for 5 days.
Before serving, they are best refrigerated.
The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).