This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis

For the brine:
2 garlic cloves, sliced
1 sprig thyme
1/2 teaspoon dried Greek or regular oregano
1 bay leaf
2 teaspoons coriander seeds
2 teaspoons turmeric (omit if using beets)
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
2 tablespoons salt
2 cups water
1/2 cup cider vinegar
1 tablespoon olive oil

1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges

Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a jar and cover completely with the brine mixture. Put in a plate on a shelf in the kitchen (in case it leaks while upside down) and turn over once a day for a week.

Refrigerate the pickles. They will keep for a month. Serve with charcuterie, in a sandwich, or all on their own.