Using the side of a chefs knife, smash the garlic slightly to open it up. Trim and discard stem from chile and cut thin slices.
In a medium saucepan, add 3 cups of water, kosher salt, bay leaves, garlic and chile. Bring to a boil, add the vinegar and turn heat to simmer. Stir to dissolve salt and cook 3 minutes more.
In a large jar or container (with a tight fitting lid), add the turnips and beets. Pour the entire pickle brine over the vegetables. When cool, secure with lid and let sit for 5 days out of the sun on the counter.
At this point they are ready to eat and can last a month covered in refrigerator. I prefer them cold myself.