Pink Pickled Turnips
['1 small red beet, trimmed, peeled, quartered', '1 red chile (such as Fresno),halved lengthwise (optional)', '1 pound small turnips, trimmed, peeled, quartered', '1/2 cup red wine vinegar', '2 tablespoons kosher salt', '1 teaspoon sugar']
Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
Bring vinegar, salt, sugar, and 1 1/2 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.
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