In a small saucepan, boil the water, salt, and bay leaves until the salt completely dissolves. Bring to room temperature.
Once cooled, stir in the vinegar.
Wash and peel the turnips and beets.
Cut the veggies until both turnips and beets are similar sized. A julienne is nice, but a larger chunk is just as good. Mix both together and distribute between 3 squeaky clean, pint-sized ball jars.
Pour in the pickling brine until it covers the veg.
Seal up tight and place in the refrigerator for a week.
Serve with your favorite wrap sandwich (like falafel or shawarma), mixed into a picnic salad for a fun twist (like tuna, macaroni, potato, or egg salad) OR just eat these straight out of the jar with the fridge door open at 2am... just wash your hands before you go back to bed.
Without a proper jarring method, these should keep in the fridge for a month. If you follow a proper canning method, they could last on the shelf for several months.