Ingredients

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno),halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• 1/2 cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Instructions

1. Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
4. Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.