Peel turnips and slice them into sticks / batons about the size of French fries.
In a large measuring cup, combine vinegar, water, maple syrup, and sea salt, stir to combine and dissolve the salt.
Slice garlic. Add a few slices to the bottom of a 1-quart / 1 liter jar, plus the spring onions. Toss a handful of turnip batons into the jar, followed by more garlic. Continue layering turnips and garlic until you have filled the jar.
Pour the pickling liquid over the vegetables, cover the jar with a tight-fitting lid and keep at room temperature for 6-8 hours. The turnips can be enjoyed at this point, but the flavours will deepen and continue to do so in the fridge. Store turnips in the fridge for up to six weeks.
