Place the cut turnip sticks in a colander or strainer.
Sprinkle turnips sticks with a little extra salt and toss. Let them sit for 1 hour to drain excess water, then rinse them off quickly with water.
In a quart-sized glass Mason jar, place the garlic and bay leaves at the bottom.
Pack the turnips in the jar tightly, layering the beet slices in between them.
In a pot, combine the 3 cups Water and 3 Tbsp Kosher Salt. Heat until salt dissolves. Remove from heat and stir in the .5 cup Vinegar. Let the liquid cool until it is warm, not boiling.
Pour the brine over the vegetables until they are completely submerged.
Screw the lids on tight (hand-tight). Leave the jars on your kitchen counter at room temperature for 3 to 5 days.
Once the turnips turn bright neon pink and taste sour, put the jars in the refrigerator. They will keep in the fridge for 4 to 6 weeks.