Pink Pickled Turnips
By Bon Appetit
The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.
1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno), halved lengthwise (optional)
1 pound small turnips, trimmed, peeled, quartered
½ cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon sugar