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
- 2 tablespoons kosher salt
Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
DO AHEAD: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.