Prepare the water first.
In a saucepan over medium-high heat, add water and bring it to a boil. Add Kosher salt and stir until fully combined. Let it boil for 1-2 minutes more.
Remove from heat and then add vinegar and leave it to cool.
Meanwhile, peel the turnips and slice them turnips into sticks (like fries).
Slice the beetroots into thin circles.
Prepare your jars. You may use one large or multiple small ones.
In each jar, add one bay leaf and garlic cloves (if using) and then start TIGHTLY packing them with turnips.
Also, add ONLY a maximum of 3 slices of beetroots per jar.
Pour the cooled vinegar mixture into the jar making sure that the turnips are fully submerged.
Tightly close the jar and leave it at room temperature for 24 hours before placing them in the fridge. Once or twice, give the bottles a shake to evenly disperse the colors of the beets.
They will be ready to eat after 4-5 days.
They keep well in the fridge for 1 month.