Peel the turnips and cut them into small, uniform-sized sticks or cubes. Set them aside.

In a saucepan, combine the white vinegar, water, and salt. Bring the mixture to a boil over medium heat, stirring until the salt dissolves completely. Remove the saucepan from heat and let the brine cool to room temperature.

Take a clean, sterilized jar with a tight-fitting lid. Begin layering the turnip sticks, garlic cloves, black peppercorns, coriander seeds, bay leaf, and beetroot slices (if using) in the jar.

Once the brine has cooled, pour it over the turnips in the jar, ensuring they are completely covered. Leave a little headspace at the top.

Seal the jar tightly and place it in the refrigerator. Allow the turnips to pickle for at least 5-7 days before consuming. The longer they sit, the more flavor they will develop.

After the pickling period, the turnips will have a vibrant pink color and a tangy, crisp taste. They are ready to be enjoyed as a condiment or a snack.

Serve the pickled turnips alongside your favorite Mediterranean dishes such as falafel, shawarma, or as a topping for salads. They add a delightful crunch and tangy flavor to any meal.